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6 servings, 1 enchilada each
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Prepare as directed, using reduced fat condensed cream of chicken soup, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.
Garnish with fresh hot peppers and cilantro just before serving.
Line baking dish with foil before filling with enchiladas.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This recipe was great tasting and super easy to make! I used turkey instead of chicken, added corn, used about 20 oz. of hot chunky salsa and corn tortillas. This made a lot more servings than the recipe said. I will definitely make this again because EVERYONE enjoyed it.
I used precooked, pulled chicken. Corn tortillas cut into wedges and enchilada sauce. Coat bottom of pan with 1/2 cup of sauce then line bottom with the wedges, chicken mixture, layer of wedges, pour enchilada sauce over all and then top with remaining cheese...bake until bubbly. This was fantastic and will absolutely make many more times.