Mexican

Lighter Creamy Chicken Enchiladas is for Dinner.

Lighter Creamy Chicken Enchiladas takes 15 minutes to prepare.

Lighter Creamy Chicken Enchiladas takes 25 minutes to cook.

Lighter Creamy Chicken Enchiladas makes 4 servings.

The ingredients for Lighter Creamy Chicken Enchiladas are:

2 cooked, shredded chicken breasts, no skin
2 tbsp Sour Cream
0.5 cup Campbell's Cream of Mushroom Soup (condensed)
0.5 cup Kraft Mozzarella Finely shredded Part Skim cheese, DIVIDED
3 Tbsp. chopped cilantro, DIVIDED
0.5 cup La Victoria Enchilada Sauce
2 Mission 10" Large Flour Tortillas

Here is how you make Lighter Creamy Chicken Enchiladas:

HEAT oven to 350?F.MIX cooked, shredded chicken, soup, 1/3 cup mozzarella, sour cream and 2 Tbsp cilantro until well blended. Spoon down centers of tortillas, roll up.Place (seam-sides down) in 8x10-inch baking dish sprayed with cooking spray; top with enchilada sauce and sprinkle with remaining cheese.BAKE 25 min. or until heated through. Top with remaining remaining cilantro.Serving Size: Makes 4 servings - 1/2 enchilada per servingNumber of Servings: 4Recipe submitted by SparkPeople user MRSPABODY.

The nutritional information for Lighter Creamy Chicken Enchiladas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 322.6

• Total Fat: 9.7 g
• Cholesterol: 79.8 mg
• Sodium: 910.8 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 1.2 g
• Protein: 34.3 g

Lighter Creamy Chicken Enchiladas is Mexican cuisine.