Wednesday, September 24, 2008

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

I got this recipe from a fellow Weight Watcher, Kristin ( This recipe is SOOO GOOD! My family requests this all the time. You could lighten this up even more if you used Fat Free tortillas and fat free sour cream!

10 1/2 oz 98% Fat-Free Cream Of Chicken Soup, (1 can)
1 cup Salsa
2 tsp chili powder
2 cup cooked chicken breast
1 cup light sour cream
10 Mission flour tortillas
8 oz Kraft 2% Milk Natural Cheese Mexican four cheese shredded

Mix soup, sour cream, salsa, and chili powder. Mix 1 cup of salsa mixture with chicken and cheese. Spread about 1/4 cup of chicken mixture down the center of each tortilla and roll. Place in 9×13 baking dish. Pour remaining salsa mixture on top of enchiladas. Cover with foil. Bake at 350 degrees for 40 or until hot and bubbly. Top with chopped tomatoes & green onions if desired..

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 323.9
  • Total Fat: 10.8 g
  • Cholesterol: 50.0 mg
  • Sodium: 991.5 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 23.0 g
  • 7 WW pts each

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