Microwave Enchiladas
Adapted from
Red Gold, Inc.
8 servings
| 1 lb ground chicken breast skinless | 1 5/8 ozs enchilada sauce mix | ||
| 14 1/2 ozs no-salt-added diced tomatoes | 8 whole fat-free flour tortillas | ||
| 8 ozs no-salt-added tomato sauce | 10 3/4 ozs cheddar cheese soup |
In a 2-quart glass bowl dish, cook chicken on high until no longer pink. Add diced tomatoes, tomato sauce, and enchilada sauce mix. Stir to combine. Place four tortillas in a 2-quart casserole dish. Spread with half the soup and then with tomato mixture. Repeat layers once. Cover and cook on medium-high for eight minutes, or until heated through.
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This recipe was made in a 1000-watt microwave.
| Calories | 214 | %CFF | 14 % | |
| Total Fat | 4 g | Saturated Fat | 0.6 mg | |
| Protein | 16 g | Cholesterol | 29 g | |
| Carbohydrates | 29 g | Sodium | 1147 mg | |
| Sugars | 4 g | Fiber | 2 g | |
|
4.2 WW Points | ||||
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Rated by 4 users (4.5) |
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