Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 382.6
- Total Fat: 17.7 g
- Cholesterol: 23.4 mg
- Sodium: 1,595.2 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 5.2 g
- Protein: 14.9 g
View full nutritional breakdown of Chicken Enchiladas calories by ingredient
Introduction
Easy layered enchiladas. My family really likes the blend of soups and enchilada sauce, and layering it rather than wrapping each individually makes this an easy to prepare meal.This is NOT low sodium. Easy layered enchiladas. My family really likes the blend of soups and enchilada sauce, and layering it rather than wrapping each individually makes this an easy to prepare meal.
This is NOT low sodium.
Number of Servings: 12
Ingredients
-
1 can cream of chicken soup
1 can cream of mushroom soup
1 can enchilada sauce
1 can (3.8 oz) black olives, sliced
1 can (4 oz) green chilis
1 can black beans, low sodium, rinsed
2 C colby cheese, shredded
1 lb chicken breast
6 flour tortillas
Directions
Cook chicken thoroughly. Shred.
Mix together the cream of chicken, cream of mushroom and enchilada sauce. Heat on medium-low for a few minutes.
Spray baking pan with non-stick cooking spray. Place 2 alternating layers of 2 tortillas, chicken, olives, chilis, black beans, sauce and cheese. Top with 2 more tortillas, the rest of the sauce and cheese.
Bake in 375 degree oven 15-20 minutes.
12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user ZEESPARROW.
Mix together the cream of chicken, cream of mushroom and enchilada sauce. Heat on medium-low for a few minutes.
Spray baking pan with non-stick cooking spray. Place 2 alternating layers of 2 tortillas, chicken, olives, chilis, black beans, sauce and cheese. Top with 2 more tortillas, the rest of the sauce and cheese.
Bake in 375 degree oven 15-20 minutes.
12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user ZEESPARROW.