Chicken Enchilada
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 366.6
- Total Fat: 10.6 g
- Cholesterol: 69.6 mg
- Sodium: 1,262.3 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 5.1 g
- Protein: 29.6 g
View full nutritional breakdown of Chicken Enchilada calories by ingredient
Introduction
Campbell's recipe with reduced fat and fat free ingredients. Campbell's recipe with reduced fat and fat free ingredients.Number of Servings: 4
Ingredients
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Ingredients
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (98% Fat Free)
1/2 cup fat free sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded 2% Monterey Jack cheese (I used Kraft reduced fat Colby and Monterey Jack cheese)
6 whole wheat tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced
Directions
Directions
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ERNQUR.
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ERNQUR.