Dinner

Creamy Chicken and Green chile Enchiladas is for Dinner.

Creamy Chicken and Green chile Enchiladas takes 30 minutes to prepare.

Creamy Chicken and Green chile Enchiladas takes 30 minutes to cook.

Creamy Chicken and Green chile Enchiladas makes 8 servings.

The ingredients for Creamy Chicken and Green chile Enchiladas are:

Sour cream, fat free, 6 oz.
*Campbell's Cream of Chicken Soup (98% fat free), 1 cup
Onions, raw, 1 cup, chopped
Corn Tortillas, 16 tortilla, medium (approx 6" dia)
*green chile (canned), 2 Cans
*Cooper Natural Pepper Jack Cheese, 4 oz
*Kraft 2% Sharp Cheddar Cheese, 4 oz
Chicken Breast, Skinless Boneless, 1 lb.
Diced Tomatoes, 1 Can
Cilantro, raw, 2 tbsp

Here is how you make Creamy Chicken and Green chile Enchiladas:

Heat In a saucepan, sour cream, soup, 1 can green chiles and cilantro. Combine the chicken, tomatoes, onions and 1 can green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.Warm the tortillas until flexible. Fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray. Pour over the sour cream sauce and top with the remaining cheese. Bake in a 350 degree oven for about 30 minutes.8 Servings; 2 Enchiladas ea.

The nutritional information for Creamy Chicken and Green chile Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 356.7

• Total Fat: 9.1 g
• Cholesterol: 51.9 mg
• Sodium: 896.5 mg
• Total Carbs: 36.3 g
• Dietary Fiber: 4.4 g
• Protein: 27.4 g

Creamy Chicken and Green chile Enchiladas is Mexican cuisine.