Chicken and Cheese Enchiladas

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 396.5

Total Fat: 13.3 g
Cholesterol: 91.7 mg
Sodium: 1,710.1 mg
Total Carbs: 36.2 g
Dietary Fiber: 5.8 g
Protein: 34.3 g

View full nutritional breakdown of Chicken and Cheese Enchiladas calories by ingredient

Introduction

I found this recipe on a can of Cream of Chicken Soup. Of course I doctored it to fit my family and I. Oh My we LOVE IT! I found this recipe on a can of Cream of Chicken Soup. Of course I doctored it to fit my family and I. Oh My we LOVE IT!

Minutes to Prepare: 30

Minutes to Cook: 20

Number of Servings: 6

Ingredients

1 Can of Cream of Chicken Soup (I use the lower fat version)

1/2 cup Sour Cream (again I use the fat free)

1 cup salsa

2 tsp Chili Powder (add more if you like it spicy)

2 cups cooked shredded Chicken (I used 3 large skinless chicken breasts)

1 cup Shredded Monterey Jack or Sharp Cheddar Cheese

6 Flour Tortillas (I used whole wheat but use what you like)

Any 'mexican' toppings you like (tomatoes, olives, guacamole, etc) (not included in nutrition count)

Directions

Cook chicken. (I baked it in oven for 45 min. Stir soup, sour cream, salsa, and chili powder in medium bowl. Stir in 1 cup of the soup mixture in with chicken and 1/2 cup of cheese in a large bowl. Divide chicken mixture among tortillas. Roll up tortillas and place seam side up in a shallow baking dish. Top with remaining soup mixture then cheese. Cover baking dish with foil. Bake at 350 degrees for about 30 min, or until enchiladas are hot and bubbling. Top with your favorite toppings. Number of Servings: 6

Number of Servings: 6

Recipe submitted by SparkPeople user ANGELFACE041206.