Lightened-Up Chicken Enchiladas
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"Looking for a way to use that leftover chicken? These easy-to-prepare, kicked-up enchiladas come out of the oven hot and bubbly for a Mexican-inspired dish that will have your family begging for more!"
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Ingredients50 m servings 256 cals
Original recipe yields 6 servings
- Heat the oven to 350 degrees F.
- Stir the soup, picante sauce, water, sour cream and chili powder in a large bowl. Reserve 3/4 cup soup mixture. Add the chicken to the remaining soup mixture and stir to coat.
- Spoon 1/2 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling. Place the filled tortillas seam-side down into an 11x8x2-inch baking dish. Spoon the reserved soup mixture over the filled tortillas. Sprinkle with the cheese, if desired. Cover the baking dish.
- Bake for 35 minutes or until the enchiladas are hot and bubbling. Garnish with the tomato and green onions, if desired.
Per Serving: 256 calories; 7.4 g fat; 22.4 g carbohydrates; 23.7 g protein; 57 mg cholesterol; 630 mg sodium. Full nutrition