Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 448.6
- Total Fat: 17.2 g
- Cholesterol: 110.6 mg
- Sodium: 1,530.5 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 9.9 g
- Protein: 41.5 g
View full nutritional breakdown of Chicken Enchiladas calories by ingredient
Introduction
My family loves this recipe....not sure where I got it but I have been making it for years.You can always use fat free sour cream and low fat cheese to cut calories even more for this recipe. I wanted to calulate what I had on hand. My family loves this recipe....not sure where I got it but I have been making it for years.
You can always use fat free sour cream and low fat cheese to cut calories even more for this recipe. I wanted to calulate what I had on hand.
Number of Servings: 12
Ingredients
6 chicken breast
3 cups of shredded cheddar cheese
1 can of fat free cream of chicken soup
1 small tub of sour cream ( light)
1 can of green chilis ( you can use jalepenos as well)
1 can of black olives sliced
1 onions chopped
3 cups of enchilada sauce--you can use more or less depending on how you like them smothered.
12 tortillas
Directions
in skillet use non-stick cooking spray and cook chiken that has been cut into bite size peices with onion. After Chicken adn onion are cooked add olives, chilis, sour cream and cream of chicken soup...stir and cook until it gets bubbly.
Preheat oven to 350.
Spoon mix into tortilla shells evenly and spread about a fourth a cup of cheese in each tortilla. Wrap them up and Place in 9x13 baking dish ( you may have to squeeze them in pretty tightly..or use a second pan) I also put some enchilada sauce on the bottom of the pan so they don't stick..but you could also use some non stick spray.
spread the enchilada sauce evenly over the pan of tortillas, cover with foil and bake for about 25 minutes until sauce is bubbly.
Number of Servings: 12
Recipe submitted by SparkPeople user CHARISMAH77.
Preheat oven to 350.
Spoon mix into tortilla shells evenly and spread about a fourth a cup of cheese in each tortilla. Wrap them up and Place in 9x13 baking dish ( you may have to squeeze them in pretty tightly..or use a second pan) I also put some enchilada sauce on the bottom of the pan so they don't stick..but you could also use some non stick spray.
spread the enchilada sauce evenly over the pan of tortillas, cover with foil and bake for about 25 minutes until sauce is bubbly.
Number of Servings: 12
Recipe submitted by SparkPeople user CHARISMAH77.