Easy Chicken and Cheese Enchiladas
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
6 enchiladas
- Serves:
- 3
ingredients
- 1 (10 1/4 ounce) 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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RECIPE SUBMITTED BY
<p>I was born and raised in central Ohio, with family roots in West Virginia as well. I now live in coastal Florida and really enjoy having so much fresh seafood available. There are a lot of great restaurants in this area, but I decided a couple of years ago that I could make equally delicious food at home for a fraction of the cost. Since then, I've been honing my skills, trying different recipes, which in turn help me to develop new skills and try new things. I also watch a lot of Food Network TV, which gives me even greater confidence to experiment.</p>