Chicken Enchiladas
- Number of Servings: 8
Ingredients
* Chicken Breast, no skin, 2 breast, bone and skin removed (remove) * Green Peppers (bell peppers), 1 cup, chopped (remove) * Onions, raw, 1 cup, chopped (remove) * Garlic, 1 clove (remove) * *Mission whole wheat tortillas, 10 serving (remove) * Cream of Chicken Soup, 1 can (10.75 oz) (remove) * *Old El Paso Enchilada Sauce (Medium, 10 oz.), 10 oz (remove) * Sour Cream, .5 cup (remove) * Mozzarella Cheese, part skim milk, 4 oz (remove) * Cheddar Cheese, 1.5 cup, shredded (remove)
Place chicken in large pot and cover with water.
Bring to a boil.
Reduce heat and boil until chicken is cooked through.
Remove chicken from water and shred using a fork.
Reserve about 1 cup of the water from chicken and discard remaining water.
Return shredded chicken to pot and add peppers, onion, minced garlic and water.
Cook until peppers and onions are tender. Add Sour Cream and Mozerella cheese and stir until well blended and creamy
In a seperate bowl, combine cream of chicken soup and 1 1/2 cans of the enchilada sauce; stir until blended.
Put about 1/4 cup or the other 1/2 can of the enchilada sauce into the bottom of a 9x13 baking dish and coat the bottom of the dish. (Helps keep it from sticking so much)
Spoon chicken mixture onto middle of tortilla. (About 1/2 cup)
Fold edges of tortilla up over the chicken mixture and place tortilla seam side down into baking dish.
Pour remaining enchilada sauce mixture over top of tortillas.
Cover with foil and bake at 375 for 15 minutes.
Remove from oven and sprinkle cheddar cheese on top. Return to oven until cheese is melted.
Serve with Brown rice and fat free refried beans
Bring to a boil.
Reduce heat and boil until chicken is cooked through.
Remove chicken from water and shred using a fork.
Reserve about 1 cup of the water from chicken and discard remaining water.
Return shredded chicken to pot and add peppers, onion, minced garlic and water.
Cook until peppers and onions are tender. Add Sour Cream and Mozerella cheese and stir until well blended and creamy
In a seperate bowl, combine cream of chicken soup and 1 1/2 cans of the enchilada sauce; stir until blended.
Put about 1/4 cup or the other 1/2 can of the enchilada sauce into the bottom of a 9x13 baking dish and coat the bottom of the dish. (Helps keep it from sticking so much)
Spoon chicken mixture onto middle of tortilla. (About 1/2 cup)
Fold edges of tortilla up over the chicken mixture and place tortilla seam side down into baking dish.
Pour remaining enchilada sauce mixture over top of tortillas.
Cover with foil and bake at 375 for 15 minutes.
Remove from oven and sprinkle cheddar cheese on top. Return to oven until cheese is melted.
Serve with Brown rice and fat free refried beans
Nutritional Info Amount Per Serving
- Calories: 446.8
- Total Fat: 20.5 g
- Cholesterol: 76.6 mg
- Sodium: 972.5 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 4.3 g
- Protein: 28.9 g
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