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Ingredients
- 10 ¾ oz 98% Fat-Free Cream of Chicken Campbell Soup
- ½ cup fat free sour cream
- 1 cup Pace Organic picante sauce
- 2 tsp chili powder
- 2 cups cooked chicken breast
- ½ cup Weight Watchers Reduced Fat Shredded Mexican Cheese
- 6 medium tortilla, fat free
- 1 small tomato, chopped
- 1 small onion, chopped
Details
Servings 3
Preparation
Step 1
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in a 11 x 8” shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas.
Cover the baking dish. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
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