1 can 98% Campbell cream of chicken soup
1 can Healthy Choice Campbell cream of celery
1 small can diced green chilies
1 C sour cream
10-12 flour tortillas
4 chicken breasts, cooked & shredded
grated cheddar (not in the numbers listed below)
Combine first 4 ingredients in pan and heat thru. Place in tortilla, top with cheese and roll. Place in 9x13. If any soup mixture is left put on top of enchiladas. Bake at 350 for 15-20 or until heated thru. Top with lettuce, tomatoes, salsa, sour cream, black olives, etc.
12 servings. Per serving: 207.4 calories, 4.2 g fat, 27.7 g carbs, 13.2 g protein
No comments:
Post a Comment