Total Time
45mins
Prep 20 mins
Cook 25 mins

My mom gave me this recipe. It's great if you need a good Weight Watchers recipe to feed a large group. It's also a reasonable amount of points at 4 points per serving.

Ingredients Nutrition

Directions

  1. Spray skillet with non stick cooking spray and sauté onion until tender; remove from heat.
  2. Add soup, tomato, sour cream and 3/4 cup of each cheese and mix well.
  3. Place 3 TBS on each tortilla, top with chicken.
  4. Roll tight and place in a Pam sprayed 9x 13 pan.
  5. Top with remaining soup mixture.
  6. Sprinkle with remaining cheeses.
  7. Bake uncovered at 35o for 20-25 minutes or until heated through.

Reviews

(3)
Most Helpful

A very good chicken enchilada! I added a little frozen corn and bell peppers to the filling and reduced the sour cream to 3/4 cup. I got 7 enchiladas. The only other thing I would add is a can of diced green chilies - I missed them in this dish. Sprinkled with cayenne which gave a pretty color and a little kick too!

Brooke the Cook in WI February 18, 2010

This recipe was o.k. For me there was too much of a sour cream taste. It over-powered the entire dish. I would suggest cutting the sour cream in half. My DH did enjoy this recipe even though I did not, and he is the one who does not like sour cream. LOL! I will try one more time to make with the sour cream halved. Thanks.

Griffin_1012 January 18, 2007

These are very good, easy to make enchiladas. I used whole wheat tortillas(lower carbs) and added 1 small can of diced green chilies for more flavor and left out the tomato. I only made 6 enchiladas, because there really wasn't enough sauce to make 10 and have any sauce for over the tops of them. Thank you, for posting the recipe which I will make again but will double the sauce.

Barb Gertz March 07, 2006

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