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Creamy Chicken Enchiladas

September 26, 2012

2 cans 98% fat-free chicken soup

1 cup fat-free sour cream

1 tsp. garlic granules

dash of pepper

1 tsp. chili powder

Mix above ingredients and set aside.

1/2 cup onion, chopped

2 – 4 oz. cans chopped green chilies

2 T. cilantro, finely chopped

1/2 – 1 cup finely chopped fresh mushrooms (optional)

Creamy Chicken Enchiladas (2)

In a large non-stick frying pan, saute onion, green chilies and mushrooms over medium heat until onion is translucent.

4 cups diced, cooked chicken, torn in bite-size pieces

Add chicken and about 1/2 – 3/4 cup of soup mixture to pan.  (Just make sure that the mixture is to the consistency that you prefer)

12 tortillas 

cooking spray

Divide chicken mixture between the 12 tortillas, spreading along the center.  Roll up and place seam side down in a sprayed 9 x 13 pan.

Creamy Chicken Enchiladas (15)

Flour tortillas

Creamy Chicken Enchiladas (16)

Wheat tortillas

Spread remaining soup mixture over enchiladas.

Creamy Chicken Enchiladas (1)

Cover with foil and bake at 375 degrees  for 20 minutes.

2 cups shredded cheese (Cabot or Weight Watchers)

Remove foil, sprinkle with cheese.  Return to oven and bake an additional 10  minutes or until cheese is melted and enchiladas are hot and bubbly.

Top with salsa. ENJOY !!!

Enchiladas can be frozen before baking.

Creamy Chicken Enchiladas (14)

Weight Watchers: 1 enchilada = 5.5 PointsPlus

Recipe without pictures:

CREAMY CHICKEN ENCHILADAS

2 cans 98% fat-free chicken soup

1 cup fat-free sour cream

1 tsp. garlic granules

dash of pepper – optional

2 T. cilantro, finely chopped

1 tsp. chili powder

Mix above ingredients and set aside.

1/2 cup onion, chopped

2 – 4 oz. cans chopped green chilies

1/2 – 1 cup finely chopped fresh mushrooms (optional)

In a large non-stick frying pan, saute onion, green chilies and mushrooms over medium heat until onion is translucent.

4 cups diced, cooked chicken, torn in bite-size pieces

Add chicken and about 1/2 to 3/4 cup of soup mixture to pan.  (Just make sure that the mixture is to the consistency that you prefer)

12 tortillas

cooking spray

Divide chicken mixture between the 12 tortillas, spreading along the center.  Roll up and place seam side down in a sprayed 9 x 13 pan.

Spread remaining soup mixture over enchiladas.

Cover with foil and bake at 375 degrees  for 20 minutes.

2 cups shredded cheese (Cabot or Weight Watchers)

Remove foil, sprinkle with cheese.  Return to oven and bake an additional 10  minutes or until cheese is melted and enchiladas are hot and bubbly.

Top with salsa.

Weight Watchers: 1 enchilada = 5.5 PointsPlus

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