Creamy Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 348.5
- Total Fat: 14.1 g
- Cholesterol: 60.7 mg
- Sodium: 823.8 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 1.1 g
- Protein: 23.8 g
View full nutritional breakdown of Creamy Chicken Enchiladas calories by ingredient
Introduction
Hearty and Filling dinner using lighter ingredients to bring down the calories and fat. (Not an everyday meal if you're trying to cut back on fat) One of my favorites that I hate to give up and treat myself with occasionally. Hearty and Filling dinner using lighter ingredients to bring down the calories and fat. (Not an everyday meal if you're trying to cut back on fat) One of my favorites that I hate to give up and treat myself with occasionally.Number of Servings: 8
Ingredients
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8 Azteca Burrito sized Tortillas (use a diet tortilla to cut even more calories and fat!)
1b of boneless skinless chicken cubed
1/4 onion diced
1 can of 98% fat free cream of chicken soup
1/2 cup light sour cream
1/2 cup frozen peas
1tbsp olive oil
1tbsp chili powder
Directions
In a large skillet cook cubed chicken through in 1tbsp olive oil. season with chili powder.
Add 1/2 cup of diced onion and cook til tender.
In a bowl mix 1 can of 98% fat free cream of chicken soup with 1/2 cup of light sour cream. Add 1/2 of mixture and peas to skillet and stir well. Let mixture simmer gently for a few minutes.
Warm tortillas in microwave for a few minutes. Evenly spoon chicken mixture into into warmed tortillas, wrap tightly, folding ends in, and place in 9/13 casserole dish.
Use remaining soup/sourcream mixture to cover chicken toritllas. Spread evenly. Sprinkle 1 cup of cheddar cheese over everything. Cover with tinfoil and back in 350F oven for 25-30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user SILVERLINING86.
Add 1/2 cup of diced onion and cook til tender.
In a bowl mix 1 can of 98% fat free cream of chicken soup with 1/2 cup of light sour cream. Add 1/2 of mixture and peas to skillet and stir well. Let mixture simmer gently for a few minutes.
Warm tortillas in microwave for a few minutes. Evenly spoon chicken mixture into into warmed tortillas, wrap tightly, folding ends in, and place in 9/13 casserole dish.
Use remaining soup/sourcream mixture to cover chicken toritllas. Spread evenly. Sprinkle 1 cup of cheddar cheese over everything. Cover with tinfoil and back in 350F oven for 25-30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user SILVERLINING86.