Mexican

Chicken and Chile Poblano Enchiladas is for Dinner.

Chicken and Chile Poblano Enchiladas takes 10 minutes to prepare.

Chicken and Chile Poblano Enchiladas takes 15 minutes to cook.

Chicken and Chile Poblano Enchiladas makes 6 servings.

The ingredients for Chicken and Chile Poblano Enchiladas are:

1 can Campbell's Cream of Chile Poblano soup
1 cup 2% milk
1 1/2 cups chicken, cooked and shredded
12 tortillas, corn 6 inch
1 cup - 4 blend Mexican cheese - or any combination of melting cheeses, shredded.
1/3 cup salsa

I use homemade salsa to reduce the Sodium, for nutrients I used the a favorite bottled variety.

Here is how you make Chicken and Chile Poblano Enchiladas:

Preheat oven to 400Mix - Soup and milk in saucepan and heat throughMix - Salsa and 1/2 cup of cheese into the shredded chicken and set aside.Pour - 1/2 of the soup mixture into a 2 qt shallow baking dishFold each torilla around 2-3 Tbls of chicken and place in the baking dish - making sure the open side is on the bottom and all touch each otherCover with the remaining cheeseBake for 15 minues or until hot and bubbly and all the cheese has melted. An addition 10 minutes usually will even get the cheese a bit crispy.Number of Servings: 6Recipe submitted by SparkPeople user COLLINSLG.

The nutritional information for Chicken and Chile Poblano Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 302.7

• Total Fat: 9.6 g
• Cholesterol: 49.5 mg
• Sodium: 1,030.2 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 0.8 g
• Protein: 22.8 g

Chicken and Chile Poblano Enchiladas is Mexican cuisine.

The dietary needs meet for Chicken and Chile Poblano Enchiladas is Gluten Free