Chicken Enchiladas

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 305.5
  • Total Fat: 10.1 g
  • Cholesterol: 49.4 mg
  • Sodium: 1,098.1 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 9.6 g
  • Protein: 28.3 g

View full nutritional breakdown of Chicken Enchiladas calories by ingredient
Report Inappropriate Recipe

Submitted by:


Number of Servings: 8

Ingredients

    1lb. Cooked chicken breast, shredded or cubed
    8 Tumaro's Multigrain "Low in Carbs" Tortillas
    1 can Ortega Mild Diced Green Chilies (4oz)
    1 can Campbell's Healthy Request Cream of Chicken Soup (10.75 oz)
    1 can Rosarita Enchilada Sauce (20 oz)
    1/2 c. Roasted red peppers, chopped
    2 c. Fred Meyer Reduced Fat Shredded Mexican blend cheese
    1/2 c. Fred Meyer Fat Free Sour Cream

Directions

1) Preheat oven to 350 degrees.
2) Combine chicken, soup, peppers, chilies, sour cream, 1/2 of the cheese and 1/2 of the enchilada sauce in a bowl.
3)Reserve 1/4 c of the remaining enchilada sauce for later and use the rest to coat both sides of the tortillas.
4) Fill each tortilla with about 1/2 c of the chicken mixture and roll up, tucking in the ends.
5) Place each enchilada in a glass baking dish, seam side down.
6) Bake for 35 minutes.
7) Pour remining enchilada sauce over the top and sprinkle with remaining cheese.
8) Return to oven for 10 minutes.

Serving Size: Makes 8 servings (1 enchilada per serving)

Number of Servings: 8

Recipe submitted by SparkPeople user KEMMA71.

Rate This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.