Lightened-Up Chicken Enchiladas

If you want to add more gluten free recipes to your repertoire, Lightened-Up Chicken Enchiladas might be a recipe you should try. For $1.54 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 235 calories, 21g of protein, and 8g of fat. This recipe serves 6. Several people really liked this main course. This recipe from campbellskitchen.com requires sour cream, condensed cream of chicken soup, corn tortilla, and skinless boneless chicken breast. From preparation to the plate, this recipe takes approximately 50 minutes. 150 people were impressed by this recipe. This recipe is typical of Mexican cuisine. With a spoonacular score of 66%, this dish is good. Try Lightened Up Honey BBQ Chicken Enchiladas, Lightened Up Salsa Verde Chicken Enchiladas with Pineapple Avocado Salsa, and Lightened Up Beef Enchiladas with 10 Minute Enchilada Sauce for similar recipes.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 teaspoon chili powder

1 can Campbell's® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup

6 corn tortilla(6-inch), warmed

4 green onion, thinly sliced (about 1/2 cup)

1 cup Pace® Picante Sauce - Medium

1/4 cup shredded reduced fat Cheddar cheese

3 cups shredded cooked boneless, skinless chicken breast

1/4 cup light sour cream

1 medium tomato, diced (about 1 cup)

1/2 cup water

Equipment:

bowl

oven

baking pan

Cooking instruction summary:

Heat the oven to 350F. Stir the soup, picante sauce, water, sour cream and chili powder in a large bowl. Reserve 3/4 cup soup mixture. Add the chicken to the remaining soup mixture and stir to coat. Spoon 1/2 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling. Place the filled tortillas seam-side down into an 11x8x2-inch baking dish. Spoon the reserved soup mixture over the filled tortillas. Sprinkle with the cheese, if desired. Cover the baking dish. Bake for 35 minutes or until the enchiladas are hot and bubbling. Garnish with the tomato and green onions, if desired.

 

Step by step:


1. Heat the oven to 350F. Stir the soup, picante sauce, water, sour cream and chili powder in a large bowl. Reserve 3/4 cup soup mixture.

2. Add the chicken to the remaining soup mixture and stir to coat. Spoon 1/2 cup chicken mixture down the center of each tortilla. Fold the tortillas around the filling.

3. Place the filled tortillas seam-side down into an 11x8x2-inch baking dish. Spoon the reserved soup mixture over the filled tortillas. Sprinkle with the cheese, if desired. Cover the baking dish.

4. Bake for 35 minutes or until the enchiladas are hot and bubbling.

5. Garnish with the tomato and green onions, if desired.


Nutrition Information:

Quickview
235k Calories
21g Protein
8g Total Fat
20g Carbs
11% Health Score
Limit These
Calories
235k
12%

Fat
8g
12%

  Saturated Fat
2g
17%

Carbohydrates
20g
7%

  Sugar
3g
4%

Cholesterol
58mg
19%

Sodium
806mg
35%

Get Enough Of These
Protein
21g
42%

Vitamin B3
9mg
46%

Selenium
27µg
40%

Vitamin B6
0.73mg
37%

Phosphorus
313mg
31%

Vitamin K
23µg
23%

Potassium
579mg
17%

Vitamin A
781IU
16%

Vitamin B5
1mg
14%

Magnesium
53mg
13%

Fiber
3g
12%

Manganese
0.23mg
11%

Vitamin B2
0.17mg
10%

Copper
0.19mg
9%

Vitamin E
1mg
9%

Iron
1mg
9%

Calcium
85mg
9%

Vitamin C
6mg
8%

Zinc
1mg
8%

Vitamin B1
0.11mg
8%

Folate
17µg
4%

Vitamin B12
0.2µg
3%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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