Creamy Chicken Enchiladas

By kaydeis

Ingredients

• 1 can 98% fat free cream of chicken soup
• 8 oz sour cream
• 1 cup Pace picante sauce
• 2 tsp chili powder
• 2 cups chopped cooked chicken
• 1 cup shredded Monterey Jack cheese
• 10 flour tortillas (6 inch)
• 1 cup tomato, chopped (1 medium)
• 2 Tbs green onion, sliced (about 1)

Preparation

Step 1

1. Stir soup, sour cream, picante sauce and chili powder in medium bowl.


2. Stir 1 cup of the picante sauce mixture with the chicken and cheese in a large bowl.

3. Spread about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down in a 3-quart shallow baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish


4. Bake at 350° for 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.

Servings: 6
Yield: 10 enchiladas


Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour

Nutrition Facts
Nutrition (per serving): 439 calories, 165 calories from fat, 18.7g total fat, 76.6mg cholesterol, 961.5mg sodium, 361.9mg potassium, 39.3g carbohydrates, 3.1g fiber, 4.4g sugar, 27.3g protein, 11.4 points.