Creamy Chicken Enchilada
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 389.1
- Total Fat: 13.9 g
- Cholesterol: 71.0 mg
- Sodium: 769.3 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 0.3 g
- Protein: 27.3 g
View full nutritional breakdown of Creamy Chicken Enchilada calories by ingredient
Introduction
Rich, smooth and creamy chicken enchiladas Rich, smooth and creamy chicken enchiladasNumber of Servings: 8
Ingredients
-
Chicken Breast - 2 1/5 - no skin or bones
small onion
Butter - 1 tbsp
Low fat cream cheese - 1/2 cup
Nonfat Milk - 3 tbsp
Sour cream, Reduced Fat - 1/2 cup
Fat Free Cream of Chicken Soup - 1 cup
Don Pancho Fajita Style Tortillas - 16
Mexian Blend Shredded Cheese - 1 cup
Directions
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix sour cream and soup.
2. Cook cut up chicken, butter and onion on a skillet until done. Add the cream cheese and milk.
3. Spoon about 3 tablespoons sour cream/soup mixture down center of each tortilla, as well as the chicken and onions mixture. Roll up; place in baking dish. Spoon remaining sour cream/soup mixture over tortillas. Cover with foil.
3. Bake 25 to 30 minutes or until hot and bubbly. Sprinkle with reserved cheese. Bake uncovered 5 minutes longer or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes.
Number of Servings: 8
Recipe submitted by SparkPeople user BARRELRACERSUE.
2. Cook cut up chicken, butter and onion on a skillet until done. Add the cream cheese and milk.
3. Spoon about 3 tablespoons sour cream/soup mixture down center of each tortilla, as well as the chicken and onions mixture. Roll up; place in baking dish. Spoon remaining sour cream/soup mixture over tortillas. Cover with foil.
3. Bake 25 to 30 minutes or until hot and bubbly. Sprinkle with reserved cheese. Bake uncovered 5 minutes longer or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes.
Number of Servings: 8
Recipe submitted by SparkPeople user BARRELRACERSUE.