Low-Fat Chicken Enchilada 1 pound boneless skinless chicken breast, or turkey, poached 2 (14 oz.) cans Campbell's Healthy Request Cream of Mushroom soup 1 onion, chopped 1 green chili, diced 1 (12 oz.) can evaporated skim milk 8 ounces lowfat cheddar cheese 1 package corn tortilla 1 cup lowfat monterey jack cheese
Preheat oven to 350F. Shred poached chicken and set aside. Heat rest of ingredients (except cheese and tortillas) in saucepan and set aside. Spray 9 13 pan with PAM. Heat corn tortilla. Place chicken and sauce down middle. Roll and place in pan. Pour remaining sauce over top of enchiladas and top with cheese. Bake until bubbling and lightly brown. Makes 8 servings.
Amount Per Serving: Calories 263 - Calories from Fat 98 Percent Total Calories From: Fat 37%, Protein 46%, Carbohydrate 16% Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 67mg, Sodium 282mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 31g, Vitamin A 916 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units Jay