Saturday, October 30, 2010

Green Chili Chicken Enchiladas

Yumm :)

  • 12 oz chicken tenderloins, boiled and shredded) boil for 12 minutes)
  • Minced onion
  • 1 Can green chilis
  • 3.5 oz fat free cream cheese, softened in the microwave
  • 1/2 can Low fat cream of mushroom soup
  • 6 oz Fat free sour cream
  • 1/2 Fat free shredded cheddar
  • 1 small tomato, chopped
  • 5 "taco size" flour tortillas (about 110 calories each)
  1. After cooking and shredding the chicken, add minced onion and green chilis.
  2. Add Cream cheese.
  3. In a separate bowl, mix cream of mushroom soup and sour cream together.
  4. Microwave the tortillas in the microwave to soften.
  5. Divide chicken mixture evenly between tortillas. Roll tortillas and place seam side down in 9 x 12 baking dish that has been sprayed with cooking spray. Cover evenly w/ sour cream mixture and cheddar.
  6. Bake covered at 350 for 25 minutes. Remove cover last 5 minutes. Sprinkle with diced tomatoes, before serving.
Makes 5 servings (1 enchilada each- they're big!)

Calories 229
Fat 2g
Cholesterol 45mg
Sodium 925mg
Potassium 85mg
Carbs 30.5g
Fiber 4g
Sugars 2.5g
Protein 22g

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