Wednesday, July 14, 2010

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
Source: Adapted from TASTE OF HOME

8 oz fat-free cream cheese
2 Tbsp water
2 tsp onion powder
2 tsp McCormick Ground cumin
1/2 tsp table salt
1/4 tsp black pepper
5 cups cooked chicken breast, diced
21 oz Campbell's 98% Fat-Free Cream Of Chicken Soup, 2 cans
2 cups fat-free sour cream
1 cup fat-free skim milk
8 oz Pace Diced green chiles, 2 cans
1 cup low-fat shredded cheddar cheese
12 small flour tortillas

In a large bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.

Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 8 x 10-in. baking dishes.

In a large bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas.

Bake, uncovered, at 350 for 30-40 minutes or until heated through.

Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Servings: 12 (1 enchilada each) Points 6

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