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Add a photoServings: 12
Ingredients
- 12 corn tortillas
- 1 sm. can white chunk chicken
- 1 sm. onion, minced
- 1/2 to 1 pound grated cheddar cheese
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1/4 stick butter
- 1 tbsp. picante sauce (more if you like) or possibly 1 sm. can minced green chilies
- Salt, pepper, garlic salt, as desired
- 1/2 pint lowfat sour cream
Directions
- Dip corn tortillas in warm oil in skillet till soft; then drain. In large skillet saute/fry onion in butter. Add in chicken, soups, 1/3 of cheese, picante or possibly chilies, lowfat sour cream and seasonings. Stir and heat till warm. A small amount of lowfat milk may be added if mix is too thick. Dip approximately 2 Tbsp. of mix and put in tortilla, roll up and arrange close together in casserole dish or possibly pan. Pour rest of mix over top of enchiladas and put grated cheese heavily on top. Cook at 350 degrees for 30 to 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 12 servings | |
| Calories 296 | |
| Calories from Fat 173 | 58% |
| Total Fat 19.7g | 25% |
| Saturated Fat 10.51g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 572mg | 24% |
| Potassium 160mg | 5% |
| Total Carbs 17.75g | 5% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.88g | 1% |
| Protein 12.8g | 20% |
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