Lightened-Up Chicken Enchiladas
If you want to add more gluten free recipes to your repertoire, Lightened-Up Chicken Enchiladas might be a recipe you should try. For $1.54 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 235 calories, 21g of protein, and 8g of fat. This recipe serves 6. Several people really liked this main course. This recipe from campbellskitchen.com requires sour cream, condensed cream of chicken soup, corn tortilla, and skinless boneless chicken breast. From preparation to the plate, this recipe takes approximately 50 minutes. 150 people were impressed by this recipe. This recipe is typical of Mexican cuisine. With a spoonacular score of 66%, this dish is good. Try Lightened Up Honey BBQ Chicken Enchiladas, Lightened Up Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa, and Lightened Up Beef Enchiladas with 10 Minute Enchilada Sauce for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
1 teaspoon chili powder
1 can Campbell's® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup
6 corn tortilla(6-inch), warmed
4 green onion, thinly sliced (about 1/2 cup)
1 cup Pace® Picante Sauce - Medium
1/4 cup shredded reduced fat Cheddar cheese
3 cups shredded cooked boneless, skinless chicken breast
1/4 cup light sour cream
1 medium tomato, diced (about 1 cup)
1/2 cup water
Equipment:
bowl
oven
baking pan
Cooking instruction summary:
Heat the oven to 350F. Stir the soup, picante sauce, water, sour cream and chili powder in a large bowl. Reserve 3/4 cup soup mixture. Add the chicken to the remaining soup mixture and stir to coat. Spoon 1/2 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling. Place the filled tortillas seam-side down into an 11x8x2-inch baking dish. Spoon the reserved soup mixture over the filled tortillas. Sprinkle with the cheese, if desired. Cover the baking dish. Bake for 35 minutes or until the enchiladas are hot and bubbling. Garnish with the tomato and green onions, if desired.
Step by step:
1. Heat the oven to 350F. Stir the soup, picante sauce, water, sour cream and chili powder in a large bowl. Reserve 3/4 cup soup mixture.
2. Add the chicken to the remaining soup mixture and stir to coat. Spoon 1/2 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.
3. Place the filled tortillas seam-side down into an 11x8x2-inch baking dish. Spoon the reserved soup mixture over the filled tortillas. Sprinkle with the cheese, if desired. Cover the baking dish.
4. Bake for 35 minutes or until the enchiladas are hot and bubbling.
5. Garnish with the tomato and green onions, if desired.
Nutrition Information:
covered percent of daily need
