Easy Chicken Enchiladas

Egg-free
Nut-free
Soy-free
Low-Cholesterol
Low-Fat
Low-Sugar
Dish type
Dinner
Serves
10
Ready in
40 minutes

Ingredients

  • 2 cans diced green chiles
  • 1 lb. deli sliced chicken, cut into strips 1/4-inch thick
  • 3 cups cooked whole-kernel corn
  • 2 1/2 cups shredded Monterey Jack cheese, divided
  • 3 cups mild or medium salsa, divided
  • 20 flour tortillas (7- to 8-inch diameter)
  • 2 cans condensed cream of chicken soup

Directions

Prep Time
20 minutes
Cook Time
20 minutes
Ready in
40 minutes
  1. Preheat oven to 375°F. Reserve 1/4 cup of the green chiles; set aside. In a large bowl combine chicken strips, corn, 1 3/4 cups of the cheese, 2 cups of the salsa, and remaining green chiles.
  2. Place 1/3 cup of the chicken mixture on each tortilla; roll up. Place tortillas seam side down in a shallow 3-quart baking dish.
  3. In a medium bowl stir together soup and remaining 1 cup salsa. Spoon evenly on filled tortillas. Top with remaining 3/4 cup cheese and reserved 1/4 cup green chiles.
  4. Place baking dish in oven. Bake 20 minutes or until cheese melts and sauce is bubbling. Serve hot.

Nutritional Information

Serving Size
1
Per Serving
Calories 457, Calories Fat 138, Total Fat 15g, Saturated Fat 6g, Cholesterol 52mg, Sodium 1569mg, Carbohydrate 51g, Protein 23g
Serving Size1
Calories457
Calories Fat138
Calories (fat) extra30
Total Fat15g
Total Fat (extra)23
Saturated Fat6g
Saturated Fat (extra)30
Cholesterol52mg
Cholesterol (extra)18
Sodium1569mg
Sodium (extra)65
Potassium22mg
Carbohydrate51g
Carbohydrate (extra)17
Fiber3g
Fiber (extra)16
Sugars4g
Protein23g
Omega30g
Vitamin A853IU
Vitamin A (extra)15
Vitamin C20mg
Vitamin C (extra)35
Iron1mg
Iron (extra)8