Chicken Enchiladas
Adapted from
The Microwave Cookbook
10 servings
| 20 ozs chicken in water, drained and flaked | 1/2 cup onions, chopped | ||
| 8 ozs light sour cream | 1/4 tsp black pepper | ||
| 10 3/4 ozs low-fat cream of mushroom soup | 10 whole fat-free flour tortillas | ||
| 4 ozs cheddar cheese, shredded | 1/4 cup colby and monterey jack cheese, shredded | ||
| 4 ozs green chilies, undrained |
In a mixing bowl, combine chicken, sour cream, mushroom soup, cheese, chilies, onions, and black pepper. Mix well and chill for one hour. Place 1/2 cup chicken mixture onto center of each tortilla. Roll up and place seam side down in a 2-quart glass oblong dish. Sprinkle remaining cheese evenly over top rolled up tortillas. Microwave on 70% power for ten minutes or until heated through.
This recipe was made in a 1100-watt microwave.
| Calories | 252 | %CFF | 26 % | |
| Total Fat | 8 g | Saturated Fat | 3 mg | |
| Protein | 23 g | Cholesterol | 40 g | |
| Carbohydrates | 24 g | Sodium | 732 mg | |
| Sugars | 3 g | Fiber | 1 g | |
|
5.5 WW Points | ||||
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