Easy Chicken and Cheese Enchiladas

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 257.8

Total Fat: 10.7 g
Cholesterol: 56.0 mg
Sodium: 770.5 mg
Total Carbs: 19.4 g
Dietary Fiber: 8.3 g
Protein: 20.3 g

View full nutritional breakdown of Easy Chicken and Cheese Enchiladas calories by ingredient

Introduction

This is a recipe that i got from Campbell's but i made i "tweeked" it to make it have lower calories/fat. I hope you enjoy. We love it and it is so easy, especially if you have some leftover chicken! This is a recipe that i got from Campbell's but i made i "tweeked" it to make it have lower calories/fat. I hope you enjoy. We love it and it is so easy, especially if you have some leftover chicken!

Minutes to Prepare: 15

Minutes to Cook: 40

Number of Servings: 6

Ingredients

1 can Campbell's condensed Cream of Chicken soup (98% fat free)

1/2 C Sour cream, lite

1 cup Pace Salsa

2 tsp Chili Powder

2 C cooked chicken (chopped)

1/2 C Monterey Jack Cheese (I like reduced fat but the recipe that i inputted is regular)

6 flour tortillas (6 in) (I inputted Mission's Low Carb Fajita Size)

Tomatoes, Green onions, Lettuce (additional toppings of choice...not included in calorie counter)

Directions

Heat the oer to 350 degrees. Stir the soup, sour cream, picante, and chili powder in a bowl.

Stir 1 Cup of the picante mixture with chicken and cheese.

Divide the chicken mixture among the tortillas. Roll up tortillas and place seam side down in a 2 qt shallow baking dish. Pour the remaining picante mixture over the tortillas. Cover with Foil.

Bake for 40 mins. or until the enchiladas are hot and bubbling. Top with whatever toppings you like.

Number of Servings: 6

Recipe submitted by SparkPeople user KGIEBLER.