Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 384.6
- Total Fat: 14.2 g
- Cholesterol: 79.1 mg
- Sodium: 1,368.4 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 1.0 g
- Protein: 31.2 g
View full nutritional breakdown of Chicken Enchiladas calories by ingredient
Number of Servings: 8
Ingredients
-
1 clove of garlic - minced
1 Tablespoon Brummel and Brown
1 (7 oz) can of Chopped Green Chiles
1/2 onion, chopped
1 can of 98% fat free cream of chicken soup
1 (8 oz) container of sour cream
1/4 cup of 1% milk
2 (12.5 oz) cans of chicken breast
2 cups of 2% shredded cheddar cheese (divided)
8 tortillas (burrito size)
Directions
Add butter, green chilies, garlic, and onion in a frying pan and saute over high heat. Reduce heat to medium and add can of cream of chicken soup & sour cream. Stir until blended. Take 1/4 cup of this mixture & set aside in a bowl. Add chicken and 1 cup of cheddar cheese to mix in frying pan. Stir until cheese is completely melted. Reduce heat to low and pre-heat oven to 350 degrees. Put tortillas on plate and microwave for 1 minute on high. Spoon some mix into middle of tortillas. Fold sides in and then roll tortillas. Place in a 9X13 inch greased baking dish w/ open side down.
Add 1/4 cup of milk to 1/4 cup soup mix in the bowl and stir until blended. Pour mix in bowl over top of tortillas in baking dish and then cover with remaining cup of shredded cheese. Bake in oven for about 10-15 minutes (just long enough to melt the cheese).
Number of Servings: 8
Recipe submitted by SparkPeople user PROV31WANNAB.
Add 1/4 cup of milk to 1/4 cup soup mix in the bowl and stir until blended. Pour mix in bowl over top of tortillas in baking dish and then cover with remaining cup of shredded cheese. Bake in oven for about 10-15 minutes (just long enough to melt the cheese).
Number of Servings: 8
Recipe submitted by SparkPeople user PROV31WANNAB.