Dinner

Chicken Enchiladas - White is for Dinner.

Chicken Enchiladas - White takes several minutes to prepare.

Chicken Enchiladas - White takes several minutes to cook.

Chicken Enchiladas - White makes 10 servings.

The ingredients for Chicken Enchiladas - White are:

1 small can mild diced green chilis (Ortega)
1 can Healthy Request cream of mushroom soup
16 oz. non-fat sour cream
1 package 75% light Cabot cheddar cheese (can use other cheddar, but nutritional figured with this)
1 pk Mission flour tortillas (soft taco, 10 count)
5 chicken breasts

Here is how you make Chicken Enchiladas - White:

Preheat oven to 350 deg. F. Spray 13x9 pan with cooking spray.Boil chicken in water - poke with fork to make sure done (no blood) skin (if applicable) should peel off easily. When done, drain and shred chicken into small pieces. Set aside.Mix chilis, soup (no water), cheese & sour cream together (tastes good w/o chicken for vegetarian dish).Combine chicken and mixturePour mixture into tortillas (approx 3 Tbsp.) down center and roll tortillas. Set into baking dish (all ten will fit in one pan if desired). Bake for 30 minutes or until lightly brown and crispy.*Delicious as leftovers, and they freeze well.Number of Servings: 10Recipe submitted by SparkPeople user SKINNYSOON13.

The nutritional information for Chicken Enchiladas - White is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 404.8

• Total Fat: 8.3 g
• Cholesterol: 86.0 mg
• Sodium: 798.6 mg
• Total Carbs: 35.8 g
• Dietary Fiber: 0.3 g
• Protein: 44.2 g