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Ingredientes
- 1 doz. corn tortillas
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1/2 c. lowfat sour cream
- 1 (4 ounce.) can minced green chilies
- 1/2 c. onion, minced
- 1/2 teaspoon salt
- 2 c. chicken, coarsely minced
- 2 c. sharp cheese, grated
Direcciones
- Combine soups, lowfat sour cream, chilies, and salt. Heat and stir till smooth. Mix cheese, onion, and chicken. Steam tortillas to soften. Place a portion of cheese filling across center of tortilla. Roll and place seam side down in greased casserole. Pour sauce over enchiladas. Sprinkle with additional cheese, if you like. Bake at 350 degrees for 40 to 50 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 10 servings | |
| Calories 304 | |
| Calories from Fat 170 | 56% |
| Total Fat 18.99g | 24% |
| Saturated Fat 8.52g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 697mg | 29% |
| Potassium 216mg | 6% |
| Total Carbs 18.89g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.97g | 1% |
| Protein 14.89g | 24% |
