Creamy Chicken Enchiladas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I think this is a Weight Watchers recipe... I just know it's a great recipe to use leftover cooked chicken in! Quick to prepare and delicious to eat! I've used both corn and flour tortillas and added chopped green onions with the chicken when I have it. I do use reduced sodium Cream of Chicken soup, but it doesn't show up on here... Serve with sliced avocado and shredded cheese. Ingredients:
2 cups chicken breast, cooked, chopped |
1 cup light sour cream |
1 cup salsa |
10 oz cream of chicken soup |
8 corn tortillas |
Directions:
1. Preheat oven to 350.
2. In a medium bowl, combine soup, salsa and sour cream.
3. Pour 2/3 of mixture in a smaller bowl or measuring cup, set aside.
4. Add chicken to remaining 1/3 mixture and stir to combine.
5. Place about 1/4 cup of chicken mixture in the center of each tortilla. Roll tortilla up and place seam side down in a small/medium casserole dish, making sure to use all of the chicken mixture. .
6. Once all tortillas are in the casserole dish, pour reserved mixture over the top of the tortillas and spread it along so that all are covered.
7. Bake, covered at 350 for 30 minutes.
8. Remove foil covering, sprinkle shredded cheese over enchiladas and bake, uncovered another 10 minutes, or until cheese is melted and beginning to brown.
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