Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
Creamy Chicken Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    10 ounce can reduced-fat, reduced-sodium cream of chicken soup.

  • 1

    cup light sour cream

  • 1

    4 ounce can diced green chilies

  • 8

    8-inch reduced-carbohydrate, hig-fiber tortillas

  • 2

    cups chopped or shredded cooked chicken

  • 1/2

    plus 2 tablespoons shredded reduced-fat cheddar cheese (or mexican blend)

  • 2

    tablespoons low-fat milk

  • 1/2

    cup diced green onions

Directions

1 Preheat the oven to 350 degrees. Spray a 13x9 in baking pan with cooking spray. 2 In a medium bowl, mix together the soup, sour cream and green chilies. 3 Warm the tortillas by wrapping them in a towel and placing them in the microwave at 50 percent power for 2 minutes 4 Place 1 tortilla on a flat surface (keeping others covered) and spread 2 tablespoons of the soup mixture down the center of the tortilla. Spread 1/4 cup of the chicken over the soup mixture and sprinkle with 1 tablespoon of the cheese. Roll the tortilla around the filling (enchilada style) and place into the baking pan, seam side down. Repeat with the rest of the torillas. 5 Add the milk to the remaining soup mixture and spread over the enchiladas. Sprinkle the remaining 2 tablespoons of the cheese and the green onions over the top. Cover and bake for 30 minutes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: