| Servings 12 enchiladas |
Ingredients
- 2 cups nonfat sour cream
- 2 cans fat-free cream of chicken soup 10 3/4-ounce
- 1 onion chopped
- 1 can chopped green chilies 4-ounce
- 3 cups cooked diced skinless chicken breasts
- 1 1/2 cups shredded reduced-fat Mexican blend cheese
- 1 cup frozen corn optional
- 12 flour tortillas
- 1 can enchilada sauce 10-ounce
- 1/4 cup chopped green onions
Ingredients
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Instructions
- In large bowl, combine sour cream, soup, onion, and green chilies and mix well.
- In another bowl, combine about 1/3 of the sauce, chicken, 1 cup cheese, and corn, if using. Mix well.
- Divide chicken mixture among 12 tortillas. Roll up and place seam-side down in a 13x9x2-inch baking dish coated with nonstick cooking spray.
- Spoon remaining sauce evenly on top of filled enchiladas. Sprinkle with remaining cheese and pour enchilada sauce on top.
- Bake, covered with foil, at 350ºF for 20 minutes or until well heated. Remove foil and sprinkle with green onions. Bake 5 more minutes.
Nutritional Info
Calories 283, Calories from fat (%) 25, Fat (g) 8, Saturated Fat (g) 3, Cholesterol (mg) 49, Sodium (mg) 670, Carbohydrate (g) 31, Dietary Fiber (g) 2, Sugars (g) 5, Protein (g) 20 Diabetic Exchanges: 2 starch, 2 lean meat
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