Light Chicken Enchiladas

Name: Light Chicken Enchiladas
Ingredients: 1 (10 3/4 ounce) can Healthy Request cream of chicken soup; 12 cup nonfat sour cream; 1 tablespoon butter; 1 small onion, chopped; 1 (15 1/4 ounce) can corn, drained; 1 (15 ounce) can black beans; 2 teaspoons chili powder; 1 teaspoon cumin; 4 chicken breasts, cooked and diced; 1 (4 ounce) canof chopped green chilies; 12 flour tortillas; 1 cup shredded fat-free cheddar cheese, separated; 1 (10 ounce) can enchilada sauce

13 ingredients

9 steps

Ingredients

1 (10 3/4 ounce) can Healthy Request cream of chicken soup
12 cup nonfat sour cream
1 tablespoon butter
1 small onion, chopped
1 (15 1/4 ounce) can corn, drained
1 (15 ounce) can black beans
2 teaspoons chili powder
1 teaspoon cumin
4 chicken breasts, cooked and diced
1 (4 ounce) canof chopped green chilies
12 flour tortillas
1 cup shredded fat-free cheddar cheese, separated
1 (10 ounce) can enchilada sauce

Directions

1

Heat oven to 375-degrees.
2

In a bowl, mix soup, sour cream, corn, black beans, cumin, diced chicken, green chilis, and half of cheese.
3

Heat butter in a pan; add onion and chili powder; cook until tender.
4

Add chicken mixture to pan, heat.
5

Spread 1/4 cup mix along center of each tortilla.
6

Roll, place seam side down in baking dish.
7

Pour enchilada sauce over enchiladas.
8

Bake, covered, for 15 minutes.
9

Uncover, sprinkle cheese, continue cooking until melted.