Monday, May 18, 2009

Creamy Chicken Enchiladas

These are seriously SOOOO good. So easy and, SO good.

1 can 98% fat free cream of chicken soup
1 can 98% fat free cream of mushroom soup
1 pt. nonfat sour cream
1 lb boneless skinless chicken breast (about 8) shredded or cut into small pieces
1/2 c. pepperocini peppers, chopped
1/4 c. sharp cheddar cheese, grated
8 whole wheat tortillas

Boil the chicken until cooked and shred it into small pieces. While the chicken is cooking mix the soups, sour cream, and pepperocines in a bowl. Add the cooked chicken and mix well. Spray a 9x13 inch pan with cooking spray. Use 3/4 of the mixture to roll inside the flour tortillas. Lay them in the pan and spread the remainder of the mixture over the top. Sprinkle the 1/4 cup sharp cheddar on the top, cover with tinfoil and bake at 350 for 45-50 mins. Makes 8 servings.

Nutritional Info: per one enchilada. 138.4 calories, 2.9 fat grams, 9 grams of carbohydrates, .3 grams of fiber, 18.4 grams of protein.

1 comment:

Cristin Lynn said...

dear friend. you are the only person I have met that loves mexi food AND can make it healthy. you are fabulous!