Creamy Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 377.3
  • Total Fat: 8.5 g
  • Cholesterol: 100.2 mg
  • Sodium: 1,035.9 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 40.1 g

View full nutritional breakdown of Creamy Chicken Enchiladas calories by ingredient
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Number of Servings: 10


    6 Chicken Breasts, shredded
    2 10.5 oz cans Fat Free Cream of Chicken Soup
    1 16 oz container Fat Free Sour Cream
    Jalapenos, pickled (slices)
    1 Medium Onion, chopped
    1 small package of Mushroom slices
    2 cups Fiesta blend shredded cheese
    8 Whole Wheat Tortillas, 8-inches.


In large saucepan or wok, cook the chicken. Once cooked, shred with fork or with food processor. In another saucepan, saute onion and mushrooms until onions are translucent. Add the 2 cans of soup and sour cream, stirring. In a food processor, chop up jalapeno slices, as much or as little as you want, then add to the soup/sour cream mixture. Stir until well mixed, then remove from heat.
Fill each individual tortilla with a little of the soup/sour cream mixture, 2 spoonfuls of chicken, and a sprinkling of cheese. Roll it and place on a baking sheet. Repeat until all tortillas are filled. Use remaining soup/sour cream mixture to cover the top of the enchiladas. Sprinkle with remaining shredded cheese. Bake in oven at 350 for 20-25 minutes.

Serving Size: Makes 8 servings

Number of Servings: 10

Recipe submitted by SparkPeople user INDYGIRL2003.

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