Mexican

Old El Paso Creamy Chicken and Chile Enchiladas light version is for Dinner.

Old El Paso Creamy Chicken and Chile Enchiladas light version takes 10 minutes to prepare.

Old El Paso Creamy Chicken and Chile Enchiladas light version takes 20 minutes to cook.

Old El Paso Creamy Chicken and Chile Enchiladas light version makes 6 servings.

The ingredients for Old El Paso Creamy Chicken and Chile Enchiladas light version are:

1 lb. chicken breast, cooked and chopped
1/4 c. light ceam cheese
1/4 c. light sour cream
1 can (4.5oz.) Old El Paso chopped green chiles
6 Flour tortillas (6 in. fajita size)
1 can (10 oz.) Old El Paso green chile enchilada sauce
3/4 cup reduced fat mild cheddar cheese

Here is how you make Old El Paso Creamy Chicken and Chile Enchiladas light version:

Heat oven to 400 degrees. Spray 9x9 baking dish with non-stick cooking spray. Spoon 1/4 cup of enchilada sauce onto bottom of dish. Combine chicken, cream cheese, sour cream, and chopped chiles. Warm in microwave to blend cream cheese if needed. Spoon chicken filling into tortillas; roll up and place seam side s down in baking dish. Pour remaining enchilada sauce over top and sprinkle with cheddar cheese. Bake 15 to 20 minutes or until hot and chesse is melted.Serving Size: makes 6 enchiladasNumber of Servings: 6Recipe submitted by SparkPeople user SOMAN6.

The nutritional information for Old El Paso Creamy Chicken and Chile Enchiladas light version is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 268.0

• Total Fat: 9.3 g
• Cholesterol: 59.7 mg
• Sodium: 676.3 mg
• Total Carbs: 21.4 g
• Dietary Fiber: 2.0 g
• Protein: 23.4 g

Old El Paso Creamy Chicken and Chile Enchiladas light version is Mexican cuisine.