Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 410.8
- Total Fat: 12.1 g
- Cholesterol: 76.1 mg
- Sodium: 904.5 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 6.8 g
- Protein: 33.8 g
View full nutritional breakdown of Chicken Enchiladas calories by ingredient
Introduction
I got this recipe from my sister and it has become a favourite dish for our family. It can be made with chicken or turkey - a GREAT recipe for leftovers.I had some issues entering the ingredients, so I had to input 1 cup low fat cheddar cheese and 3 oz. low fat mozzarella cheese instead of 2 cups low fat marble cheese.
You can reduce the fat of this recipe by using low fat cream of chicken soup or no fat sour cream.
Enjoy! I got this recipe from my sister and it has become a favourite dish for our family. It can be made with chicken or turkey - a GREAT recipe for leftovers.
I had some issues entering the ingredients, so I had to input 1 cup low fat cheddar cheese and 3 oz. low fat mozzarella cheese instead of 2 cups low fat marble cheese.
You can reduce the fat of this recipe by using low fat cream of chicken soup or no fat sour cream.
Enjoy!
Number of Servings: 8
Ingredients
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1 can cream of chicken soup
1 can chicken broth
8 oz. sour cream, reduced fat.
2 cups cooked chicken, shredded
1 pkg. frozen spinach, thawed and drained well
2 cups grated low fat marble cheese
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
8 large whole wheat tortillas
Directions
Preheat oven to 350 degrees F.
Combine soup, 3/4 can chicken broth, and sour cream. Set aside 1 cup of this mixture.
To the other mixture add the chicken, spinach, 1 cup of cheese, and spices.
Divide filling between 8 tortillas. Place filling in the tortilla shell and roll it up. Place side by side in a 9 x 13 inch pan.
Add the remaining 1/4 can of chicken broth to the reserved soup mixture and pour over the enchiladas. Cover with the remaining cheese. Cook for approximately 30 minutes or until bubbly. Broil at the end for a nicely browned top. Let stand 10 minutes before serving.
Each tortilla is one serving. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CELESTIE4.
Combine soup, 3/4 can chicken broth, and sour cream. Set aside 1 cup of this mixture.
To the other mixture add the chicken, spinach, 1 cup of cheese, and spices.
Divide filling between 8 tortillas. Place filling in the tortilla shell and roll it up. Place side by side in a 9 x 13 inch pan.
Add the remaining 1/4 can of chicken broth to the reserved soup mixture and pour over the enchiladas. Cover with the remaining cheese. Cook for approximately 30 minutes or until bubbly. Broil at the end for a nicely browned top. Let stand 10 minutes before serving.
Each tortilla is one serving. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CELESTIE4.
Member Ratings For This Recipe
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NANAOF3LUVSJC
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CARIDAUGH
I used lofat plain yogurt, lofat mozerrella, and squash and zuchini sliced long ways instead of tortillas. I also added a can of green chilis to the chicken mixture. I layered the squash and zuchini like lasagna, topped it with chicken mixture, topped with some sauce mixture, and repeated. Yummy! - 5/27/09
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BCROWLEY1
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CANDYM4
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SYLHART63
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AMYLETSDOTHIS
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MRSCARTER7
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HUSKER11
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MELISSAD68
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JSHILLING
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CMMEIER
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JBROCK6
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TONSOFFUN1
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ELLINGTO
Tried it tonight. After cooking let stand for 5-10 minutes to allow sauce to thicken. Instead of rolling the enchiladas I quartered the tortillas & layered them alternating with the chicken mixture. Then I put the spinach on top covered with tortillas added remaining sauce and cheese. UMMMM - 5/20/09
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PICUKID
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FISHGUT3
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JENRIPPS
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BETSYROSE1
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RIOTGURL29
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THEMIZ816
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CATHIE_MACK
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LUGNUTSGIRL
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LENEARCN
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SERENDIPITYFR0G
marble cheese: I originally thought bleu cheese... but after looking it upline, I see what it is... I don't knwo the name of it, that my hubs gets, but... Walmart carries it - it is a Yellow and an offwhite/yellow cheese that looks marble-y.. Sounds like a great recipe and I think I will be trying - 5/16/09