Mexican

Cream Chicken Enchilada's by Po is for Dinner.

Cream Chicken Enchilada's by Po takes 20 minutes to prepare.

Cream Chicken Enchilada's by Po takes 25 minutes to cook.

Cream Chicken Enchilada's by Po makes 7 servings.

The ingredients for Cream Chicken Enchilada's by Po are:

*Tyson boneless, skinless chicken breast, cooked and cubed
1 can of 98% Fat Free Cream of Mushroom Soup
Green Peppers (bell peppers), .5 cup, strips
Yellow Peppers (bell peppers), .5 pepper, large (3-3/4
Red Peppers .5 cup
1/2 cup of Mushrooms sliced
2 Tbsp wheat flour
4 Tbsp Fat Free Sour Cream
1/2 Skim Milk
7 6.5 inch Flour Tortillas
1/4 2% Cup Cheddar Cheese
1/4 Cup Fat Free Cheddar Cheese

Here is how you make Cream Chicken Enchilada's by Po:

In a sauce pan, saute vegetables until tender. In another bowl mix soup and sour cream until creamy. Then add milk and do the same. Add half of mixture to cubed chicken. Divide mixture into each tortilla and roll and place in pan sprayed with cooking spray. Pour remaining mixture on top of enchiladas. Place in oven for 25 minutes at 350 degrees. Sprinkle with cheese and let stand for 5 minutes.Number of Servings: 7Recipe submitted by SparkPeople user RTHOMAS72.

The nutritional information for Cream Chicken Enchilada's by Po is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 206.5

• Total Fat: 3.0 g
• Cholesterol: 30.1 mg
• Sodium: 692.9 mg
• Total Carbs: 21.7 g
• Dietary Fiber: 2.5 g
• Protein: 17.9 g

Cream Chicken Enchilada's by Po is Mexican cuisine.