So-Good Chicken Enchiladas

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 444.4

Total Fat: 10.8 g
Cholesterol: 84.1 mg
Sodium: 1,416.8 mg
Total Carbs: 47.4 g
Dietary Fiber: 4.2 g
Protein: 39.1 g

View full nutritional breakdown of So-Good Chicken Enchiladas calories by ingredient

Introduction

Serve with Iceberg lettuce wedges, Fat-Free 1000 Isle dressing and Baked Tostitos Scoops for a complete meal. You can also substitue Fat-free flour or corn tortillas, I just used what I already had in my pantry. Serve with Iceberg lettuce wedges, Fat-Free 1000 Isle dressing and Baked Tostitos Scoops for a complete meal. You can also substitue Fat-free flour or corn tortillas, I just used what I already had in my pantry.

Minutes to Prepare: 30

Minutes to Cook: 35

Number of Servings: 6

Ingredients

1 cup Fat-free Refried Beans, Old El Paso

12 Flour Tortillas, Mission

1 can Fat-free Cream of Chicken Soup

1/2 cup Fat-free sour cream

1 deli roasted chidken, meat pulled off/shred

1 cup 2% shredded cheddar cheese

1 10 oz can of Enchilada Sauce

Directions

Spread 2 Tbsp. of beans on each tortilla. Combine soup, sour cream, and chicken. Spoon 1/2 c down center of each tortilla. Roll up; place seam side down in a sprayed 13x9 casserole dish. Sprinkle with cheese. Pour enchilada sause evenly over all. Bake uncovered @ 350 oven for 35 minutes, until heated through.

Cut iceberg lettuce into wedges; drizzle with dressing. Serve with chips. Make 5 servings of 2 enchiladas each.

Number of Servings: 6

Recipe submitted by SparkPeople user MDSHEPARD.