Dinner

Creamy Chicken Enchilada is for Dinner.

Creamy Chicken Enchilada takes 30 minutes to prepare.

Creamy Chicken Enchilada takes 25 minutes to cook.

Creamy Chicken Enchilada makes 8 servings.

The ingredients for Creamy Chicken Enchilada are:

Chicken Breast - 2 1/5 - no skin or bones
small onion
Butter - 1 tbsp
Low fat cream cheese - 1/2 cup
Nonfat Milk - 3 tbsp
Sour cream, Reduced Fat - 1/2 cup
Fat Free Cream of Chicken Soup - 1 cup
Don Pancho Fajita Style Tortillas - 16
Mexian Blend Shredded Cheese - 1 cup

Here is how you make Creamy Chicken Enchilada:

1. Heat oven to 350?F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix sour cream and soup. 2. Cook cut up chicken, butter and onion on a skillet until done. Add the cream cheese and milk.3. Spoon about 3 tablespoons sour cream/soup mixture down center of each tortilla, as well as the chicken and onions mixture. Roll up; place in baking dish. Spoon remaining sour cream/soup mixture over tortillas. Cover with foil. 3. Bake 25 to 30 minutes or until hot and bubbly. Sprinkle with reserved cheese. Bake uncovered 5 minutes longer or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes. Number of Servings: 8Recipe submitted by SparkPeople user BARRELRACERSUE.

The nutritional information for Creamy Chicken Enchilada is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 389.1

• Total Fat: 13.9 g
• Cholesterol: 71.0 mg
• Sodium: 769.3 mg
• Total Carbs: 34.6 g
• Dietary Fiber: 0.3 g
• Protein: 27.3 g