Easy Chicken and Cheese Enchiladas
- Reviews 2
Ready In: 50 mins
Serves: 3
Yields: 6 enchiladas
Ingredients
- 1 (10 1/4ounce) can reduced-fat cream of chicken soup
- 1⁄2 cup low-fat sour cream
- 1 cup salsa
- 2 teaspoons chili powder
- 2 cups cooked chicken breast strips, chopped
- 1⁄2 cup low-fat monterey jack cheese, shredded (about 2 oz)
- 6 whole wheat tortillas, warmed (6-inch)
- 1 small tomatoes, chopped
- 1 green onion, sliced
Directions
- Stir the soup, sour cream, salsa and chili powder in a medium bowl.
- Stir 1 cup soup mixture, chicken and cheese in a large bowl.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side down in a 11" x 8" shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
- Bake at 350F for 40 minutes, or until the enchiladas are hot and bubbling. Remove cover for last 5 minutes if you like them browned on top.
- Top with tomato and onion.
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