Enchilada Soup 8...1 cup servings 178 cals per cup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 178.1
  • Total Fat: 6.6 g
  • Cholesterol: 58.8 mg
  • Sodium: 1,221.3 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 20.0 g

View full nutritional breakdown of Enchilada Soup 8...1 cup servings 178 cals per cup calories by ingredient


Introduction

Turn creamy canned soup into a hearty meal. Use frozen chicken preseasoned with Southwestern spices and canned enchilada sauce for satisfying flavor. Turn creamy canned soup into a hearty meal. Use frozen chicken preseasoned with Southwestern spices and canned enchilada sauce for satisfying flavor.
Number of Servings: 8

Ingredients

    1 can Ortega Enchilada Sauce
    2 cups milk or Hood , Carb Countdown Dairy Beverage, 2% Reduced Fat,
    1 cup Kraft Shredded 2% Mexican Four Cheese blend
    2 cans Cream of Chicken Soup (98% fat free)
    16 oz Chicken Breast Strips Fully Cooked / Skinless buy them oe make your own

Tips

original recipe called for 9 ounces of chicken. I use this as a dinner "stew" so upped it to 16 ounces. 178 cals per cup is for the 16 ounce version. Thanks for this recipe, Cheryl.


Directions

In 3-quart saucepan, mix all ingredients .
Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted. Top individual servings with tortilla chips. Chips Calories not included

Serving Size: 6 one cup servings