Lightened-Up Chicken Enchiladas Recipe - Allrecipes.com
Lightened-Up Chicken Enchiladas Recipe
  • READY IN 50 mins

Lightened-Up Chicken Enchiladas

Recipe by  

"Looking for a way to use that leftover chicken? These easy-to-prepare, kicked-up enchiladas come out of the oven hot and bubbly for a Mexican-inspired dish that will have your family begging for more!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. Heat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Bake for 35 minutes or until the enchiladas are hot and bubbling. Garnish with the tomato and green onions, if desired.
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Nutrition

  • Calories
  • 256 kcal
  • 13%
  • Carbohydrates
  • 22.4 g
  • 7%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 7.4 g
  • 11%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 23.7 g
  • 47%
  • Sodium
  • 630 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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