Chicken Enchalada bake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 227.2
  • Total Fat: 9.5 g
  • Cholesterol: 51.3 mg
  • Sodium: 374.3 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 17.2 g

View full nutritional breakdown of Chicken Enchalada bake calories by ingredient


Introduction

Chicken enchalada bake Chicken enchalada bake
Number of Servings: 4

Ingredients

    6 ounces Cooked cubed chicken, 1/2 can Cream of chicken soup (98% FF), 4 TB reduced fat sour cream, 1/4 cup 1% milk, 1/2 cup water, 1/2 cup shredded cheddar cheese, 2 TB diced jalapenos, 6 soft corn tortillas

Directions

Add cubed chicken, soup, sour cream, milk and water. Stir until blended. Should be creamy and not runny. If too thick add a little more water. Add in jalapenos. Take a pie pan. Layer 2 torts (I usually cut them in half to ''spread them out'' on the pan to make a layer) Then top with 1/3 of the chicken mix. Repeat 2 more times. Top with the cheddar cheese. Cover with foil and bake @ 325 for an hour. Add sour cream and salsa after cut. Those are extra calories and not included here. Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user HERCTHEJERK.