Chicken Enchiladas with Creamy Green Chile Sauce - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
On the table in less than an hour, these creamy enchiladas are great for family dinners or for casual get-togethers. Better make plenty...they'll disappear quickly.
Ingredients
- 1 can Campbell's® Condensed Cream of Chicken Soup
- 1/2 c. sour cream
- 1 tbsp. butter
- 1 medium onion
- 1 tsp. chili powder
- 2 c. chopped cooked chicken
- 1 can chopped green chiles
- 8 flour tortillas
- 1 c. shredded Cheddar cheese
- Or Monterey Jack cheese
Instructions
- Stir the soup and sour cream in a small bowl.
- Heat the butter in a 3-quart saucepan over medium heat. Add the onion and chili powder and cook until the onion is tender. Stir in the chicken, chiles and 2 tablespoons soup mixture.
- Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam-side down into the baking dish. Spoon the remaining soup mixture over the tortillas. Sprinkle with the cheese.
- Bake at 350 °F. for 25 minutes or until the enchiladas are hot and bubbling. using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 686, Total Fat 30g, Saturated Fat 15g, Cholesterol 116mg, Sodium 1258mg, Total Carbohydrate 63g, Dietary Fiber 5g, Protein 40g, Vitamin A 25%DV, Vitamin C 41%DV, Calcium 39%DV, Iron 25%DV
Stop Second-Guessing Every Meal
Get Your Personal Guide - $9Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment