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Reinvented Chicken Enchiladas
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Reinvented Chicken Enchiladas

45 Minutes
45 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 1/2 lb boneless skinless chicken breasts, cooked and shredded
1 Tbsp each of cumin, garlic powder, and onion powder
2 cans cream of chicken soup (fat-free can be substituted)
2 cartons (16 oz. each) sour cream (reduced fat or fat free may be used)
2 cans chopped green chiles
3 cups shredded cheese (cheddar, 4 cheese, etc.), divided
10 flour tortillas (burrito sized)
Cooking spray
3 Tbsp chopped cilantro (optional)
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Let's Make It
1
Preheat oven to 350°F. Boil chicken and shred with fork. Mix chicken and spices in a bowl. In a separate bowl, mix soups, sour cream, chiles, and 1 cup of cheese. Add half of the soup mixture to the bowl of chicken, mix until well incorporated.
2
Use a spoon to fill each tortilla with about 2-3 spoonfuls of the chicken mixture. Roll each tortilla and place in sprayed baking dishes seam side down. Pour the remaining soup mixture over the top of tortillas, sprinkle with remaining cheese.
3
Bake for 30 minutes. Serve hot with salsa!
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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