Chicken Enchiladas

Adapted from The Microwave Cookbook

  • 20 ozs chicken in water, drained and flaked
  • 8 ozs light sour cream
  • 10 3/4 ozs low-fat cream of mushroom soup
  • 4 ozs cheddar cheese, shredded
  • 4 ozs green chilies, undrained
  • 1/2 cup onions, chopped
  • 1/4 tsp black pepper
  • 10 whole whole wheat tortillas
  • 1/4 cup monterey jack cheese, shredded
In a mixing bowl, combine chicken, sour cream, mushroom soup, cheese, chilies, onions, and black pepper. Mix well and chill for one hour. Place 1/2 cup chicken mixture onto center of each tortilla. Roll up and place seam side down in a 2-quart glass oblong dish. Sprinkle remaining cheese evenly over top rolled up tortillas. Microwave on 70% power for ten minutes or until heated through.
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Posted: 8/14/2008
Mexican
Rated by 0 users (0.00)
WW Points* : 4.33
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 219
Calories from Fat 98 (45%)
% Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 20%
Monounsaturated Fat 0g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 40g 13%
Sodium 586mg 24%
Potassium 1mg 0%
Total Carbohydrate19g 6%
Dietary Fiber 9g 36%
Sugars 3g
Protein 23g 36%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.