Mexican

Creamy Chicken Enchiladas (low fat version) is for Dinner.

Creamy Chicken Enchiladas (low fat version) takes 15 minutes to prepare.

Creamy Chicken Enchiladas (low fat version) takes 40 minutes to cook.

Creamy Chicken Enchiladas (low fat version) makes 7 servings.

The ingredients for Creamy Chicken Enchiladas (low fat version) are:

1 cup Lowfat Sour Cream
1 can Fat Free Condensed Cream of Chicken Soup
1 cup Medium Pace Picante Sauce
2 cups chopped, cooked chicken
1 Cup shredded Monterray Jack Cheese
1 tsp. chili powder
7 Fajita size flour tortillas (about 6 inch diameter)
Optional: Chopped spring onions

Here is how you make Creamy Chicken Enchiladas (low fat version):

Combine the soup, salsa, sour cream and chili powder.In a separate bowl, combine the chicken and cheese and stir in one cup of the soup/salsa/sour cream mixture.Spoon the filling divided evenly into 6-7 tortillas.Spread 2 tablespoons of the remaining sauce mixture into a small glass baking dish. Arrange the rolled enchiladas seam side down in the pan.Top with the remaining sauce.Bake uncovered for 40 minutes at 350 degrees F.Garnish with spring onions and serve with tortilla strips, refried beans, or other side dish of choice.Serving Size: Makes 7 enchiladasNumber of Servings: 7Recipe submitted by SparkPeople user KAYEATHOME.

The nutritional information for Creamy Chicken Enchiladas (low fat version) is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 280.3

• Total Fat: 12.1 g
• Cholesterol: 64.0 mg
• Sodium: 934.3 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 1.5 g
• Protein: 20.6 g

Creamy Chicken Enchiladas (low fat version) is Mexican cuisine.