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Ingredients
- 1 x # skinless, boneless chicken breasts, cubed, 1/2" cubes
- 1/3 x 1/2 can diced green chilies (small can)
- 1 x (10 3/4 ounce) can cream of chicken soup
- 1 c. salsa - divided - 1/2 c each
- 10 x 6" flour tortillas
- 1 x ( 10 3/4 ounce) can cheddar cheese soup
- 1/4 tsp pepper vegetable oil herb and garlic seasoning
Directions
- Marinate chicken cubes and green chilies in small amount of oil with herb and garlic seasoning mixed in for about 45 min.
- Drain as much of oil as possible and cook chicken mix till chicken browned and juices evaporate, stirring often.
- Combine chicken soup and 1/2 c salsa and heat with chicken mix till heated throughSpoon mix proportionately down one side of flour tortillas.
- Roll up tortillas and place seam-side down in a microwave- safe dish - 11x7 or possibly larger.
- Mix cheese soup, pepper and remaining salsa and pour over enchiladas.
- Microwave on HIGH for 5 min or possibly till heated thru and warm.
- Everyone likes - kids and adults
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 928g | |
| Calories 665 | |
| Calories from Fat 286 | 43% |
| Total Fat 31.82g | 40% |
| Saturated Fat 10.39g | 42% |
| Trans Fat 0.01g | |
| Cholesterol 48mg | 16% |
| Sodium 5422mg | 226% |
| Potassium 1012mg | 29% |
| Total Carbs 71.54g | 19% |
| Dietary Fiber 6.6g | 22% |
| Sugars 8.76g | 6% |
| Protein 21.17g | 34% |
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