Brunch

Beth's creamy chicken enchilada's is for Dinner.

Beth's creamy chicken enchilada's takes 45 minutes to prepare.

Beth's creamy chicken enchilada's takes 45 minutes to cook.

Beth's creamy chicken enchilada's makes 12 servings.

The ingredients for Beth's creamy chicken enchilada's are:

Chicken Breast, no skin, 2 breast, bone and skin removed
*Campbell's Cream of Chicken Soup (98% fat free), 4 cup
Breakstone Fat Free Sour Cream, 907.1 grams
Cheddar or Colby Cheese, Low Fat, 4 cup, shredded
*Green Chili Peppers, canned, .50 cup
*La Tortilla Factory - Fat Free Tortilla, 16 serving

Here is how you make Beth's creamy chicken enchilada's:

cook chicken and dice very small.grate cheesemix soup, sour cream, chili's in large bowl.put a small amount of mixture in the bottom of a large lasagna panplace some chicken and cheese in a tortilla and roll it up. Place in pan with seam side down.repeat for all 16 tortillas. Fit in pan anyway they will. Cover with the rest of the sauce like you are frosting a cake. Bake uncovered for 45 minutes in a 425* oven.Number of Servings: 12Recipe submitted by SparkPeople user SHELLFREE.

The nutritional information for Beth's creamy chicken enchilada's is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 345.1

• Total Fat: 5.8 g
• Cholesterol: 44.2 mg
• Sodium: 1,166.8 mg
• Total Carbs: 51.1 g
• Dietary Fiber: 11.4 g
• Protein: 28.5 g

The dietary needs meet for Beth's creamy chicken enchilada's is Low Fat