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Creamy Chicken Enchiladas Recipe

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This recipe for Creamy Chicken Enchiladas, by , is from The LILLIAN OSTER COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
DEB OSTER

Category:
Category:

Ingredients:  
Ingredients:  
1 can Campbell's Healthy Request Cream of Chicken Soup
1 container 8 oz. fat free sour cream
1 cup salsa
2 tsp. chili powder
2 cups chopped cooked chicken breasts,
(I boil in chicken broth 4 chicken breasts)
1 cup reduced fat Monterey Jack cheese
10 whole wheat flour or carb-wise taco tortillas
2 medium tomatoes, chopped OR 1-2 cans diced tomatoes
1/2 cup sliced green onions
black olives
lettuce

Directions:
Directions:
Mix soup, sour cream, salsa and chili powder in bowl. Mix 1 cup salsa mixture, chicken and cheese in another bowl. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 9"x13" glass baking pan. Pour remaining salsa sauce and mixture over enchiladas. Cover. Bake at 350 for 40 minutes or until hot. Top with fresh tomatoes, onion, lettuce, black olives, if desired

Number Of Servings:
Number Of Servings:
5

 

 

 

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