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Sour Cream Enchiladas*




Source of Recipe


Healthy Exchange


List of Ingredients




12 Whole corn tortillas
1 can Cream of Chicken Soup, Condensed
6 Whole green onions -- chopped including green tops
8 ounces Reduced Fat Cheddar Cheese -- shredded
13 Ounces Canned Chicken -- (6 1/2 oz each) boned
1 pint Fat-free Sour Cream

Soften tortillas in microwave wrapped in a dish towel that has been slightly dampened with spritz of water.

Fill each tortilla with 1 tablespoon each: onion, cheese, soup, sour cream, and chicken. Roll up.

Place all tortillas in an oblong pan, seamside down. Brush tortillas, using a spatula, with remaining soup. (this keeps them from getting dry and hard so be sure each is completely covered. Sprinkle with remaining cheese. Dot with sour cream and onion.

Bake at 350 degrees for 15-20 minutes, or heat in the microwave.



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Per Serving (excluding unknown items): 186 Calories; 6g Fat (26.8% calories from fat); 16g Protein; 18g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 505mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. Serves 12



Recipe