Mexican

Low-cal Chicken Enchiladas is for Dinner.

Low-cal Chicken Enchiladas takes 15 minutes to prepare.

Low-cal Chicken Enchiladas takes 30 minutes to cook.

Low-cal Chicken Enchiladas makes 6 servings.

The ingredients for Low-cal Chicken Enchiladas are:

1 can (10.75 oz) Campell's Cream of Chicken Soup
10.75 oz or 1.25 cup (in 2 parts), Chicken Broth
8 oz or 1 cup, Plain nonfat yogurt (Dannon All Natural)
2 cups or left over, Chicken
10 oz or 1.5 cups of assorted vegetables (Green Peppers, Onions, Spinach)
2 cups or ~6 oz (in 2 parts), Mozzarella Cheese (or other cheese)
1 tsp cumin
0.5 tsp garlic powder
0.5 tsp onion powder
6 total, Don Pancho Whole Wheat Tortillas

Here is how you make Low-cal Chicken Enchiladas:

Preheat oven to 350 degrees F.Combine soup, 6.5 fl oz (or 1 cup) chicken broth, and yogurt. Mix thoroughly. Set aside 1 cup of this mixture for topping.Mix chicken, vegetables, 1 cup (~3 oz) cheese. Combine with remainder. Mix in spices.Fill six tortillas. Roll and place in 9x13 pan.Add remaining 4.25 oz (or .25 cup) chicken broth to topping (soup mixture). Pour over enchiladas. Sprinkle 1 cup (or 3 oz) remaining cheese.Cook for 30 minutes or until bubbly and nicely browned on top. Stand for 5-10 minutes before serving.Number of Servings: 6Recipe submitted by SparkPeople user ERIANAS.

The nutritional information for Low-cal Chicken Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 254.7

• Total Fat: 9.4 g
• Cholesterol: 65.3 mg
• Sodium: 702.9 mg
• Total Carbs: 13.2 g
• Dietary Fiber: 1.6 g
• Protein: 28.4 g

Low-cal Chicken Enchiladas is Mexican cuisine.