Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Cup chopped Onions12 HEB White Corn Tortillas 1 Can Campbell's Fiesta Nacho Cheese Soup 12 TBSP GV Picante Sauce Medium 2 Cup GV Fiesta Blend Shredded Cheese 2.25 Cup Rosarita Enchilada Sauce 6 HEB Ode to Olives Jumbo Pitted Black Olives 19 oz Boneless Skinless Chicken Breast (Uncooked - Appx. 2-3 Large Chicken Breasts) 3 Tbsp Chopped Fresh Chives 1 Tsp Ground Cumin3 Tsp Onion PowderSalt & Pepper to TasteOlive Oil Cooking Spray
Boil Chicken, drain; then shred. Mix 1 can Nacho Cheese Soup with 1/2 cup water; add 1 Cup Chopped or Diced onion, Shredded Chicken & seasonings, mixing until combined well.
Heat Corn tortillas in Microwave so that they are easy to roll without tearing. (I pat each one with a bit of water to dampen them some prior to putting them in the microwave - also if you wrap them in a couple of paper towels, it helps them not to stick together and hold in the heat).
Spray the bottom of the pan with Olive Oil Cooking Spray. Dip each warmed tortilla into the enchilada sauce, covering completely & shaking off the excess. Spoon chicken & cheese soup mixture into center of tortilla, add a sprinkle of Cheese and roll tortilla. Place in bottom of baking pan, seem side down. Do this with each one, placing right next to one another. Sprinkle remaining cheese over top of enchiladas, top each enchilada with a Tbsp. of Salsa, a few sliced black olives. and the fresh chopped chives. (I just sprinkle the olives and chives over the top of all).
Bake at 350 for 35 minutes or until cheese is melted.
12 Servings = 1 Enchilada per Serving
Heat Corn tortillas in Microwave so that they are easy to roll without tearing. (I pat each one with a bit of water to dampen them some prior to putting them in the microwave - also if you wrap them in a couple of paper towels, it helps them not to stick together and hold in the heat).
Spray the bottom of the pan with Olive Oil Cooking Spray. Dip each warmed tortilla into the enchilada sauce, covering completely & shaking off the excess. Spoon chicken & cheese soup mixture into center of tortilla, add a sprinkle of Cheese and roll tortilla. Place in bottom of baking pan, seem side down. Do this with each one, placing right next to one another. Sprinkle remaining cheese over top of enchiladas, top each enchilada with a Tbsp. of Salsa, a few sliced black olives. and the fresh chopped chives. (I just sprinkle the olives and chives over the top of all).
Bake at 350 for 35 minutes or until cheese is melted.
12 Servings = 1 Enchilada per Serving
Nutritional Info Amount Per Serving
- Calories: 212.5
- Total Fat: 8.5 g
- Cholesterol: 36.5 mg
- Sodium: 846.5 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.7 g
- Protein: 13.5 g
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