Mexican

White Chicken Echilada takes 30 minutes to prepare.

White Chicken Echilada takes 30 minutes to cook.

White Chicken Echilada makes 10 servings.

The ingredients for White Chicken Echilada are:

10 white or yellow corn tortillas (10 inches)
4 oz reduced-fat cream cheese
1 tablespoon plus 1 cup fat-free milk, divided
1 teaspoon ground cumin
4 cups cubed cooked chicken breast
? cup chopped green onions
? cup chopped sweet red pepper
1 can cream of chicken soup, undiluted
1 cup sour cream
2 jalapeno pepper, seeded and chopped
? teaspoon cayenne pepper
? cup shredded cheddar cheese

Here is how you make White Chicken Echilada:

Wrap tortillas in foil. Bake at 350 degrees for 3-5 minutes or until softened. Meanwhile, in a large bowl, combine the cream cheese, 1 tablespoon milk and cumin until smooth. Stir in chicken. In a non-stick skillet coated with cooking spray, saut? onions and red pepper until softened. Stir into chicken mixture. In another bowl, combine the soup, sour cream, jalapenos, cayenne and remaining milk. Stir 2 tablespoons soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla; roll up. Place seam side down in a 13x9x2? baking dish coated with non-stick cooking spray. Top with remaining soup mixture. Cover and bake at 350 degrees for 30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Number of Servings: 10Recipe submitted by SparkPeople user MELRAE2.

The nutritional information for White Chicken Echilada is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 245.8

• Total Fat: 9.9 g
• Cholesterol: 36.7 mg
• Sodium: 464.3 mg
• Total Carbs: 24.2 g
• Dietary Fiber: 1.3 g
• Protein: 14.4 g

White Chicken Echilada is Mexican cuisine.