Chicken Enchiladas (10 servings) (non spicy)
 (non spicy) Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 291.3
- Total Fat: 10.3 g
- Cholesterol: 43.3 mg
- Sodium: 994.5 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 11.6 g
- Protein: 22.9 g
View full nutritional breakdown of Chicken Enchiladas (10 servings) (non spicy) calories by ingredient
Introduction
My family cant do spicy so these are very mild but have great flavor. My guy AND my kids ask for this dish a LOT. I originally got this out of a Taste of Home Annual Recipes cookbook but have since lost that cookbook so the recipe has been tweaked a little from what I can remember. To save even more calories you can use fat free sour cream, but I've found that makes the mixture a little runny for my taste. Prep time does not include boiling and cooling time for chicken as I usually do this ahead of time. These are also great to double the recipe and put one pan in the freezer for another night. My family cant do spicy so these are very mild but have great flavor. My guy AND my kids ask for this dish a LOT. I originally got this out of a Taste of Home Annual Recipes cookbook but have since lost that cookbook so the recipe has been tweaked a little from what I can remember. To save even more calories you can use fat free sour cream, but I've found that makes the mixture a little runny for my taste. Prep time does not include boiling and cooling time for chicken as I usually do this ahead of time. These are also great to double the recipe and put one pan in the freezer for another night.Number of Servings: 10
Ingredients
-
1 lb. chicken breast, boneless, skinless
3 cans Cream of Chicken soup (98% fat free)
1.5 cups light sour cream
2 Cups Kraft 2% Mexican Shredded Cheese
1 tsp Cumin
1 package Mission flour tortillas (Carb Smart)
Directions
1. Preheat oven to 375 degrees.
2. Boil chicken; cool, then shred.
3. Combine soup & sour cream; mix well. Set 1.5 cups aside.
4. Add chicken, cumin and 1 cup of the cheese to the rest of the soup mixture. Mix well.
5. Spray baking disk with nonstick spray and then pour 1/2 cup of the soup and sour cream mix into the pan.
6. Scoop 1/10th of the chicken mixture onto each tortilla and roll up; place in baking pan.
7. Pour remaining 1 cup of the soup and sour cream mixture over top of the enchiladas.
8. Sprinkle the remaining cheese over top of soup.
9. Bake for 30 minutes or until warmed and cheese is melted.
Number of Servings: 10
Recipe submitted by SparkPeople user PHOTOGEMINI.
2. Boil chicken; cool, then shred.
3. Combine soup & sour cream; mix well. Set 1.5 cups aside.
4. Add chicken, cumin and 1 cup of the cheese to the rest of the soup mixture. Mix well.
5. Spray baking disk with nonstick spray and then pour 1/2 cup of the soup and sour cream mix into the pan.
6. Scoop 1/10th of the chicken mixture onto each tortilla and roll up; place in baking pan.
7. Pour remaining 1 cup of the soup and sour cream mixture over top of the enchiladas.
8. Sprinkle the remaining cheese over top of soup.
9. Bake for 30 minutes or until warmed and cheese is melted.
Number of Servings: 10
Recipe submitted by SparkPeople user PHOTOGEMINI.