Weezie's Stacked Sour Cream Chicken Enchiladas

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4.6 of 5 (11)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 192.3

Total Fat: 10.4 g
Cholesterol: 50.9 mg
Sodium: 486.5 mg
Total Carbs: 7.6 g
Dietary Fiber: 0.6 g
Protein: 15.3 g

View full nutritional breakdown of Weezie's Stacked Sour Cream Chicken Enchiladas calories by ingredient

Introduction

Nutritional stats figured for the products I used. Recipe edited to heat milk with soup. Nutritional stats figured for the products I used. Recipe edited to heat milk with soup.

Number of Servings: 8

Ingredients

1 can cream of chicken soup (98% fat free) (I used Campbell's.)

3/4 c milk (I used 1%.)

1 tsp black pepper (to taste)

1 can diced green chiles

1/2 c chopped onions

1 c reduced-fat sour cream

12 corn tortillas

2 c diced, boned chicken (I used leftover rotisserie chicken.)

2 c mexican four cheese blend (I used Kraft 2%.)

Directions

Makes 8 large servings.

Directions:
1. Heat soup, milk, and pepper to boiling. Remove from heat.
2. Add sour cream, onion, and chiles. Stir til blended.
3. Spray 9 X13 pan with oil spray (like Pam).
4. Place 4 corn tortillas in pan.
5. Add 1/3 of chicken, spreading evenly.
6. Add 1/3 of soup mixture evenly over the pan
7. Add 1/3 of cheese, spreading evenly.
8. Repeat steps 4-7.
9. Bake at 350 degrees for 20-30 minutes, until heated through and cheese is bubbly.

Number of Servings: 8

Recipe submitted by SparkPeople user LKEETON.