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Description
Looking for a way to use that left over chicken? This easy-to-prepare, kicked-up and light tasting chicken enchilada recipe comes out of the oven hot and bubbly for a Mexican-inspired dish that you can feel good about serving your family.
Ingredients
US|METRIC
6 SERVINGS
- 1 can Campbell's® Healthy Request® Condensed Cream of Chicken Soup
- 1/2 cup water
- 1/4 cup light sour cream
- 1 tsp. chili powder
- 3 cups boneless, skinless chicken breasts (shredded, cooked)
- 6 corn tortilla (6-inch, warmed)
- 1/4 cup shredded reduced fat cheddar cheese
- 1 medium tomato (diced, about 1 cup)
- 4 green onions (thinly sliced, about 1/2 cup)
- 1 cup Pace® Picante Sauce
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium640mg27% |
| Potassium300mg9% |
| Protein5g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A10% |
| Vitamin C10% |
| Calcium8% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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