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Ingredients
- 1 can (11 ounce.) Campbell's condensed nacho cheese soup
- 1/2 c. lowfat milk
- 2 c. diced cooked chicken
- 1/2 c. salsa
- 1 can (4 ounce.) minced green chilies
- 1 teaspoon chili pwdr
- 8 flour tortillas (8" each)
Directions
- In small bowl, combine soup and lowfat milk; set aside. In medium bowl, combine chicken, salsa, chilies, chili pwdr and 2 Tbsp. of soup mix.
- To make enchiladas, along one side of each tortilla, spread about 1/3 c. of chicken mix. Roll up each tortilla, jelly-roll fashion; place seam side down in greased 3 qt oblong baking dish. Spread remaining soup mix over enchiladas. Cover with foil. Bake at 375 degrees for 35 min or possibly till warm and bubbly. Yield 4 servings.
- Tip: Top with the following: Lowfat sour cream, sliced pitted ripe olives, salsa, guacamole, sliced green onions and shredded Cheddar cheese before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 960g | |
| Calories 1146 | |
| Calories from Fat 652 | 57% |
| Total Fat 72.42g | 91% |
| Saturated Fat 23.01g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 275mg | 92% |
| Sodium 2990mg | 125% |
| Potassium 1346mg | 38% |
| Total Carbs 48.45g | 13% |
| Dietary Fiber 6.1g | 20% |
| Sugars 14.81g | 10% |
| Protein 75.4g | 121% |
