Mexican

Chicken Enchiladas - Lower Fat Version takes several minutes to prepare.

Chicken Enchiladas - Lower Fat Version takes several minutes to cook.

Chicken Enchiladas - Lower Fat Version makes 6 servings.

The ingredients for Chicken Enchiladas - Lower Fat Version are:

2 lbs. boneless skinless chicken breasts
1 T. butter
2 T. garlic
1 can 98% Fat Free Cream of Mushroom Soup
1 can Diced Tomatoes
1 4 oz. can diced greenc hiles
1 c. shredded cheddar cheese
6 flour tortillas

Here is how you make Chicken Enchiladas - Lower Fat Version:

1. Preheat the oven to 350 degrees.2. Cut the chicken into bite sized pieces and cook until no longer pink. Drain and set aside.3. In a separate pan, melt the butter. Add the garlic and cook until soft (1-2 minutes)4. Add the soup, tomatoes and chiles and cok until heated through.5. Set aside three-quarters of the sauce mixture.6. To the remaining one-quarter of the sauce, add the cooked chicken and half of the shredded cheddar cheese. Stir until the cheese is melted.7. Place the chicken mixture on each of six tortillas. Roll the tortillas and lay them, seam side sown, in a greased 9 x 13 baking dish. Pour the reserved sauce over top. Sprinkle with the remaining half cup cheddar cheese.8. Bake for 30 to 35 minutes.Number of Servings: 6Recipe submitted by SparkPeople user JUSTJOJO.

The nutritional information for Chicken Enchiladas - Lower Fat Version is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 550.5

• Total Fat: 16.5 g
• Cholesterol: 119.4 mg
• Sodium: 838.3 mg
• Total Carbs: 48.7 g
• Dietary Fiber: 4.0 g
• Protein: 48.7 g

Chicken Enchiladas - Lower Fat Version is Mexican cuisine.