Mexican

Chicken and Cheese Enchiladas (Low-Fat version) is for Dinner.

Chicken and Cheese Enchiladas (Low-Fat version) takes 20 minutes to prepare.

Chicken and Cheese Enchiladas (Low-Fat version) takes 40 minutes to cook.

Chicken and Cheese Enchiladas (Low-Fat version) makes 7 servings.

The ingredients for Chicken and Cheese Enchiladas (Low-Fat version) are:

14 Mission Yellow Corn Extra Thin Tortillas
4 cups chopped chicken
1 tsp. chopped garlic
1 Tbsp. Smart Balance Light butter
1/2 cup shredded Sargento's reduced fat Mexican-style cheese
5 thin slices Muenster cheese, chopped
1 cup fat-free Tillamook sour cream
1 cup Pace Picante mild salsa
1 can 98% fat free Campbell's Cream of Chicken soup
2 tbsp. chili powder

Here is how you make Chicken and Cheese Enchiladas (Low-Fat version):

Chop chicken into small bite-size pieces. Saute in 1 tbsp butter with 1 tsp garlic (I also add salt, pepper, garlic powder, cumin and chili powder to taste).Mix sour cream, Pace Picante salsa, cream of chicken soup and chili powder is small bowl. Put cooked chicken, 1.5 cups of salsa mix, and both cheeses in a medium bowl and mix thoroughly. Warm tortillas in microwave. Spray 9x13 baking pan with non-stick cooking spray. Roll up enchiladas and place in baking pan. Spread remaining slasa mix on top of enchiladas. Bake at 350 F for 40 minutes (covered with foil). Makes 7 servings of 2 enchiladas each.Number of Servings: 7Recipe submitted by SparkPeople user TBPLAYER.

The nutritional information for Chicken and Cheese Enchiladas (Low-Fat version) is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 259.6

• Total Fat: 8.0 g
• Cholesterol: 49.8 mg
• Sodium: 798.6 mg
• Total Carbs: 25.3 g
• Dietary Fiber: 3.4 g
• Protein: 20.2 g

Chicken and Cheese Enchiladas (Low-Fat version) is Mexican cuisine.