Mexican

Chicken Enchiladas w/ Joseph's Lavash is for Dinner.

Chicken Enchiladas w/ Joseph's Lavash takes 60 minutes to prepare.

Chicken Enchiladas w/ Joseph's Lavash takes 30 minutes to cook.

Chicken Enchiladas w/ Joseph's Lavash makes 8 servings.

The ingredients for Chicken Enchiladas w/ Joseph's Lavash are:

1 package of Joseph's Flax, Oatbran & Omega 3 Lavash Squares.

2 Cups of cooked, diced chicken breast.
1 package of shredded cheddar or mexican blend cheese. (Next time, I'll try with 2% or fat free cheese.)
2 cans of Campbell's 98% fat free cream of chicken soup
1/4 cup of lite sour cream
1 4 oz can of sliced mushrooms
1 can of sliced black olives (about 3/4 cup to 1 cup worth)
1 can of Rotel

Here is how you make Chicken Enchiladas w/ Joseph's Lavash:

Spray cooking spray on the bottom and sides of a regular rectuangular cake pan or baking dish and then spread a thin layer of cream of chicken soup on bottom of pan.Boil chicken breasts or tenders and dice, about 2 cups worth. Use Joseph's Flax, Oabran, & Omega-3 Lavash squares, cut in half, in place of tortillas.Spread a dollop of cream of chicken soup onto entire surface area of lavash (or low carb tortilla). Add a dab of sour cream and spread in a line across width of lavash. Add a bit of each of other ingredients onto the lavash on one end: chicken breast--just enough to line the width of the lavash, same w/ olives, mushrooms, a sprinkling of cheddar cheese, and as much rotel as desired for heat. Roll up and place in prepared cake pan/baking dish. I can usually squeeze in about 8 across, and with the space on the sides, I can add about 4 more if I have more lavash or tortillas and leftover ingredients (which I usually do--and I make those for my kids without Rotel and without the black olives).One can of cream of chicken soup is typically needed to line the bottom of the baking dish and to cover the surface of each lavash. Open the second can when all enchiladas are in the baking dish, and cover the surface of all of the enchiladas, especially making sure that the ends of the enchiladas are covered as these will dry out during baking.Sprinkle remaining cheese over surface of enchiladas. Cover and refrigerate until cooked. Can be prepared in advance, and can be frozen. Thaw completely before cooking.Cook at 350 degrees for 25 minutes.Makes 8 enchiladas. (12 if I use additional Lavash squares or tortillas and spread out the ingredients more sparingly.)Number of Servings: 8Recipe submitted by SparkPeople user DONNABTRIM.

The nutritional information for Chicken Enchiladas w/ Joseph's Lavash is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 304.6

• Total Fat: 16.2 g
• Cholesterol: 68.5 mg
• Sodium: 1,015.5 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 3.8 g
• Protein: 26.5 g

Chicken Enchiladas w/ Joseph's Lavash is Mexican cuisine.

The dietary needs meet for Chicken Enchiladas w/ Joseph's Lavash is Low Carb