Monday, September 8, 2008

White Enchiladas

Ingredients

16 oz. fat free sour cream
1 can fat free cream of chicken soup
1 tbls. fresh chopped cilantro (1/2 tbls. dried)
2 1/2 cups cooked shredded chicken breast
1 can Mexican Rotel
1 cup chopped onions
16 corn tortillas
8 oz. shredded pepper jack and colby cheese blend
1 can diced green chiles

Directions

In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.
Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.
Pour over the sour cream sauce and top with the remaining cheese.
Bake in a 350 degree oven for about 30 minutes or until heated through.
Makes 8 servings of 2 enchiladas each.

Number of Servings: 8

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 392.1
  • Total Fat: 12.4 g
  • Cholesterol: 77.6 mg
  • Sodium: 753.0 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 31.7 g

2 Recipe Tasters:

Jenkinson Family December 31, 2008 at 10:26 AM  

sounds yummy, I can't wait to try. Yes, I am blogstocking your site.

Jenkinson Family January 3, 2009 at 1:19 PM  

Very yummy! I loved it