Easy Chicken Enchiladas
Whip up these “wow” enchiladas in no time at all with rotisserie or leftover chicken, cheese, cream of chicken soup, and green chilies. Remember my freezer meal tips when you freeze these easy chicken enchiladas for your make ahead meal.
Servings
12enchiladas
Servings
12enchiladas
Ingredients
  • 2cups nonfat sour cream
  • 2 cans fat-free cream of chicken soup10 3/4-ounce
  • 1 onionchopped
  • 1 can chopped green chilies4-ounce
  • 3cups cookeddiced skinless chicken breasts
  • 1 1/2cups shredded reduced-fat Mexican blend cheese
  • 1cup frozen cornoptional
  • 12 flour tortillas
  • 1 can enchilada sauce10-ounce
  • 1/4cup chopped green onions
Instructions
  1. In large bowl, combine sour cream, soup, onion, and green chilies and mix well.
  2. In another bowl, combine about 1/3 of the sauce, chicken, 1 cup cheese, and corn, if using. Mix well.
  3. Divide chicken mixture among 12 tortillas. Roll up and place seam-side down in a 13x9x2-inch baking dish coated with nonstick cooking spray.
  4. Spoon remaining sauce evenly on top of filled enchiladas. Sprinkle with remaining cheese and pour enchilada sauce on top.
  5. Bake, covered with foil, at 350ºF for 20 minutes or until well heated. Remove foil and sprinkle with green onions. Bake 5 more minutes.
Recipe Notes

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