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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My variation of MizzNezz's wonderful recipe. I love hers, but we made a few changes and I wanted to see the nutritional information for my modifications. Ingredients:
1 (10 3/4 ounce) can healthy request cream of chicken soup |
1/2 cup nonfat sour cream |
1 tablespoon butter |
1 small onion, chopped |
1 (15 1/4 ounce) can corn, drained |
1 (15 ounce) can black beans |
2 teaspoons chili powder |
1 teaspoon cumin |
4 chicken breasts, cooked and diced |
1 (4 ounce) can of chopped green chilies |
12 flour tortillas |
1 cup shredded fat-free cheddar cheese, separated |
1 (10 ounce) can enchilada sauce |
Directions:
1. Heat oven to 375-degrees.
2. In a bowl, mix soup, sour cream, corn, black beans, cumin, diced chicken, green chilis, and half of cheese.
3. Heat butter in a pan; add onion and chili powder; cook until tender.
4. Add chicken mixture to pan, heat.
5. Spread 1/4 cup mix along center of each tortilla. Roll, place seam side down in baking dish.
6. Pour enchilada sauce over enchiladas.
7. Bake, covered, for 15 minutes. Uncover, sprinkle cheese, continue cooking until melted.
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