Creamy Chicken & Green chile Enchiladas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 356.7
- Total Fat: 9.1 g
- Cholesterol: 51.9 mg
- Sodium: 896.5 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 4.4 g
- Protein: 27.4 g
View full nutritional breakdown of Creamy Chicken & Green chile Enchiladas calories by ingredient
Introduction
Sour cream, green chilies & shredded Chicken Breast Sour cream, green chilies & shredded Chicken BreastNumber of Servings: 8
Ingredients
-
Sour cream, fat free, 6 oz.
*Campbell's Cream of Chicken Soup (98% fat free), 1 cup
Onions, raw, 1 cup, chopped
Corn Tortillas, 16 tortilla, medium (approx 6" dia)
*green chile (canned), 2 Cans
*Cooper Natural Pepper Jack Cheese, 4 oz
*Kraft 2% Sharp Cheddar Cheese, 4 oz
Chicken Breast, Skinless Boneless, 1 lb.
Diced Tomatoes, 1 Can
Cilantro, raw, 2 tbsp
Directions
Heat In a saucepan, sour cream, soup, 1 can green chiles and cilantro.
Combine the chicken, tomatoes, onions and 1 can green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.
Warm the tortillas until flexible. Fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.
Pour over the sour cream sauce and top with the remaining cheese.
Bake in a 350 degree oven for about 30 minutes.
8 Servings; 2 Enchiladas ea.
Combine the chicken, tomatoes, onions and 1 can green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.
Warm the tortillas until flexible. Fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.
Pour over the sour cream sauce and top with the remaining cheese.
Bake in a 350 degree oven for about 30 minutes.
8 Servings; 2 Enchiladas ea.