Yumm 🙂
- 12 oz chicken tenderloins, boiled and shredded) boil for 12 minutes)
- Minced onion
- 1 Can green chilis
- 3.5 oz fat free cream cheese, softened in the microwave
- 1/2 can Low fat cream of mushroom soup
- 6 oz Fat free sour cream
- 1/2 Fat free shredded cheddar
- 1 small tomato, chopped
- 5 “taco size” flour tortillas (about 110 calories each)
- After cooking and shredding the chicken, add minced onion and green chilis.
- Add Cream cheese.
- In a separate bowl, mix cream of mushroom soup and sour cream together.
- Microwave the tortillas in the microwave to soften.
- Divide chicken mixture evenly between tortillas. Roll tortillas and place seam side down in 9 x 12 baking dish that has been sprayed with cooking spray. Cover evenly w/ sour cream mixture and cheddar.
- Bake covered at 350 for 25 minutes. Remove cover last 5 minutes. Sprinkle with diced tomatoes, before serving.
Makes 5 servings (1 enchilada each- they’re big!)
Nutrition
Calories 229
Fat 2g
Cholesterol 45mg
Sodium 925mg
Potassium 85mg
Carbs 30.5g
Fiber 4g
Sugars 2.5g
Protein 22g
Holly’s Healthy Home Cooking 