Mexican

LowCal Chicken Enchillada Bake is for Dinner.

LowCal Chicken Enchillada Bake takes 15 minutes to prepare.

LowCal Chicken Enchillada Bake takes 45 minutes to cook.

LowCal Chicken Enchillada Bake makes 8 servings.

The ingredients for LowCal Chicken Enchillada Bake are:

1. 2 C cooked chx
2. 1 can sliced black olives
3. 1 can drained petite diced tomatoes
4. 1 C shredded Monteray Jack cheese
5. 1 can low fat and sodium cream of chx soup
6. 8 oz light sour cream
7. 1 C picante sauce
8. 2 tsp chili powder
9. 10 high fiber tortilla wraps

Here is how you make LowCal Chicken Enchillada Bake:

Combine ingredients 1-4.Mix ingredients 5-8. Add 1 cup of this mixture to the chicken mixture.Scoop soup and chicken mix evenly into 10 wraps and roll up. Place side by side in 9x13 pan. Pour remaining soup mix over and sprinkle a little extra cheese over. Cover with foil and cook at 350 for 45 min.Serving Size: 6-8Number of Servings: 8Recipe submitted by SparkPeople user JLBARMORE.

The nutritional information for LowCal Chicken Enchillada Bake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 369.0

• Total Fat: 16.2 g
• Cholesterol: 53.8 mg
• Sodium: 1,118.1 mg
• Total Carbs: 24.5 g
• Dietary Fiber: 8.9 g
• Protein: 30.3 g

LowCal Chicken Enchillada Bake is Mexican cuisine.