Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 399.0
- Total Fat: 20.7 g
- Cholesterol: 46.2 mg
- Sodium: 955.1 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 1.1 g
- Protein: 14.2 g
View full nutritional breakdown of Chicken Enchiladas calories by ingredient
Introduction
Really Yummy = can make it lighter by using low fat tortillas, less and/or reduced fat cheese, reduced fat cream of mushroom soup and FF sour cream. Really Yummy = can make it lighter by using low fat tortillas, less and/or reduced fat cheese, reduced fat cream of mushroom soup and FF sour cream.Number of Servings: 10
Ingredients
-
1 16 oz container of light sour cream
1 can of Rotel (original).
one can of Cream of Chicken Soup
1 pound (ore more) of cooked/and diced chicken breast
10 large flout tortillas
3 C co-jack cheese -shredded
Directions
1 16 oz container of light sour cream
1 can of Rotel (original).
one can of Cream of Chicken Soup
1 pound (ore more) of cooked/and diced chicken breast
Mix together
lay tortilla flat add cheese, spread chicken filling, roll up and place in 9x13 pan sprayed with PAM spray. Do this with each of 10 tortillas. Spread remaining chicken mixture if any left, over the top, sprinkle top with cheese. Bake at 350 for 45 minutes or until the cheese melts and it is heated through.
Serving Size: makes 10
Number of Servings: 10
Recipe submitted by SparkPeople user SKMONSON.
1 can of Rotel (original).
one can of Cream of Chicken Soup
1 pound (ore more) of cooked/and diced chicken breast
Mix together
lay tortilla flat add cheese, spread chicken filling, roll up and place in 9x13 pan sprayed with PAM spray. Do this with each of 10 tortillas. Spread remaining chicken mixture if any left, over the top, sprinkle top with cheese. Bake at 350 for 45 minutes or until the cheese melts and it is heated through.
Serving Size: makes 10
Number of Servings: 10
Recipe submitted by SparkPeople user SKMONSON.