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Add a photoServings: 4
Ingredients
- 1 can Campbell's nacho cheese soup
- 1/2 c. lowfat milk
- 2 c. cooked chicken
- 1/2 c. salsa
- 1 teaspoon chili pwdr
- 8 flour tortillas
Directions
- In small bowl, combine soup and lowfat milk; set aside. In medium bowl, combine chicken, salsa, chili pwdr and 2 Tbsp. of soup mix. Along one side of each tortilla, spread about 1/3 c. of chicken mix. Roll up each tortilla, jelly-roll fashion, place seam side down in greased 3-qt oblong baking dish. Spread remaining soup mix over enchiladas. Cover with foil. Bake at 375 degrees for 35 min or possibly till warm and bubbling.
- Top with any of the following: lowfat sour cream, black olives, salsa, guacamole, sliced green onions and (0r) shredded Cheddar cheese before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 4 servings | |
| Calories 311 | |
| Calories from Fat 181 | 58% |
| Total Fat 20.08g | 25% |
| Saturated Fat 6.5g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 944mg | 39% |
| Potassium 290mg | 8% |
| Total Carbs 13.32g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.5g | 2% |
| Protein 19.33g | 31% |
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