Mexican

Cream of Mushroom/Sour cream Enchiladas is for Dinner.

Cream of Mushroom/Sour cream Enchiladas takes 30 minutes to prepare.

Cream of Mushroom/Sour cream Enchiladas takes 20 minutes to cook.

Cream of Mushroom/Sour cream Enchiladas makes 8 servings.

The ingredients for Cream of Mushroom/Sour cream Enchiladas are:

1 Can 98% Fat Free Cream of Mushroom
1 8 oz. Container Light Sour Cream
1 small can Green Chilis
One bag or two cups shredded cheese
8 FAt free four tortillas
4 Chicken Breasts - boneless/skinless
(and broth from boiling chicken)

Here is how you make Cream of Mushroom/Sour cream Enchiladas:

Boil Chicken in water until cooked through.In a seperate bowl, mix sour cream, soup, chilis in bowl. When chicken is finished set aside and take one cup broth and add to sour cream mixture. Stir.Shred chicken and set aside. Take flour tortillas and coat with sour cream mixture on both sides.Add chicken and cheese. One cup cheese will go in the middle, one cup will go on top. Fill all tortillas with chicken, mixture and cheese.Roll up and place in pan.Take the rest, if any mixture and place on top of rolled enchiladas. Sprinkle with cheese. Bake at 350 for 20 minutes. Number of Servings: 8Recipe submitted by SparkPeople user JBAKER1220.

The nutritional information for Cream of Mushroom/Sour cream Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 294.6

• Total Fat: 9.5 g
• Cholesterol: 48.7 mg
• Sodium: 846.3 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 8.8 g
• Protein: 21.9 g

Cream of Mushroom/Sour cream Enchiladas is Mexican cuisine.