Chili Chicken Enchiladas
Adapted from
Incredibly Easy Weeknight Meals
12 servings
| 3 ozs cheddar cheese, shredded | 3 ozs cheddar cheese, shredded | ||
| 8 ozs light sour cream | 15 ozs enchilada sauce | ||
| 4 ozs green chilies, drained | 12 pcs fat-free flour tortillas | ||
| 8 ozs chicken breast cubes, cooked and shredded |
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Preheat oven to 350. Prepare a 13"x9" dish and a 1 1/2 quart dish with cooking spray; set aside. In mixing bowl, combine three ounces cheese, sour cream, green chilies, and shredded chicken. Spread each tortilla with one teaspoon enchilada sauce. Top with 1/4 cup chicken mixture. Roll up tortillas and place seam side down into prepared dishes. Pour each dish with remaining enchilada sauce and sprinkle each dish with remaining cheese. Cover and bake for one hour, or until heated through.
| Calories | 207 | %CFF | 34 % | |
| Total Fat | 8 g | Saturated Fat | 3 mg | |
| Protein | 13 g | Cholesterol | 30 g | |
| Carbohydrates | 23 g | Sodium | 599 mg | |
| Sugars | 3 g | Fiber | 0.7 g | |
|
4.7 WW Points | ||||
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