Nutritional Info

Nutrition Facts

Serving Size 1 (233g)

Calories 475
Calories from Fat 210 (44%)
Amount Per Serving %DIV
Total Fat 23.3g 36%
Saturated Fat 14.7g 74%
Monounsaturated Fat 7.2g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 77.1mg 26%
Sodium 590mg 26%
Potassium 450.5mg 10%
Total Carbohydrate 51.8g 17%
Dietary Fiber 5.8g 23%
Sugars 9.6g
Protein 15.4g 31%

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Recipe Description
Mild green chiles add flavor, not fire. You can increase the heat ifthe enchiladas by substittuting jalapeiio chiles for the mild ones.
Prep time
15 min
Cook time
30 min
Ready In
45 min

Ingredients

Serves Tool

Serves To:USMetric
1/4 Cup(c)  sliced green onions
1 1/2 Cup(c)  chopped leftover chicken
1 Cup(c)  shredded reduced-fat cheddar cheese
12   white corn tortillas
4 1/2 Ounce(oz)  diced green chiles, undrained
10 3/4 Ounce(oz)  cream of chicken soup low fat
8 Ounce(oz)  nonfat plain yogurt
8 Ounce(oz)  light sour cream

Preparation

Heat oven to 3500 F Spray 13 X 9-inch (3quart) baking dish with nonstick cooking spray. In medium bowl, combine sour cream, yogurt, soup
and chiles; mix well.

Spoon about 3 tablespoons sour cream mixture down center of each tortilla. Reserve 14 cup of the cheese; sprinkle tortillas with remaining cheese, chicken and onions. Roll up; place in sprayed dish. Spoon remaining sour cream mixture over tortillas. Cover with foil.

Bake at 3500 F for 25 to 30 minutes or until hot and bubbly. Remove foil; sprinkle with reserved 14 cup cheese. Bake uncovered for an additional 5 minutes or until cheese is melted. If desired, garnish with shredded lettuce and chopped tomatoes.

Additional notes

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