Cream Chicken Enchilada's by Po

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 206.5
  • Total Fat: 3.0 g
  • Cholesterol: 30.1 mg
  • Sodium: 692.9 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 17.9 g

View full nutritional breakdown of Cream Chicken Enchilada's by Po calories by ingredient
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Number of Servings: 7


    *Tyson boneless, skinless chicken breast, cooked and cubed
    1 can of 98% Fat Free Cream of Mushroom Soup
    Green Peppers (bell peppers), .5 cup, strips
    Yellow Peppers (bell peppers), .5 pepper, large (3-3/4
    Red Peppers .5 cup
    1/2 cup of Mushrooms sliced
    2 Tbsp wheat flour
    4 Tbsp Fat Free Sour Cream
    1/2 Skim Milk
    7 6.5 inch Flour Tortillas
    1/4 2% Cup Cheddar Cheese
    1/4 Cup Fat Free Cheddar Cheese


In a sauce pan, saute vegetables until tender. In another bowl mix soup and sour cream until creamy. Then add milk and do the same. Add half of mixture to cubed chicken. Divide mixture into each tortilla and roll and place in pan sprayed with cooking spray. Pour remaining mixture on top of enchiladas. Place in oven for 25 minutes at 350 degrees. Sprinkle with cheese and let stand for 5 minutes.

Number of Servings: 7

Recipe submitted by SparkPeople user RTHOMAS72.

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