Chicken Enchiladas - Lower Calorie Version

misswallie2u

8 oz - boneless, skinless, cooked chicken breast. shredded or cut into strips.
1 can Campbell's 98% Fat Free Cream of Chicken Condensed Soup
4 oz or 8 Tbsp Kraft Simply Light Sour Cream
1- 7 oz (1 4/5 cup) Kraft 2% Mexican Style Cheddar Jack Shredded Cheese
2/3 cup Bird's Eye Steam Fresh Corn
6 Flour Tortillas (I use Great Value brand from Wal-Mart, they are 110 calories each)

Slice or shred your cooked chicken breast.
Preheat oven to 350 degrees. Spray a 9-inch baking dish with cooking spray.
Line up tortillas in a folded shape in dish. Mix cream of chicken soup and sour cream together in a separate bowl.
Place a layer of chicken breast inside each tortilla. Spoon some a little of the cream of chicken mixture over chicken breast (save about half to spread on top after they are rolled). Distribute the corn evenly between the 6 tortillas. Add some of the shredded cheese in each one also (save about half to sprinkle on top). Roll tortillas up with seam side down.
Spoon the remaining cream of chicken mixture over the top of each roll and sprinkle with remaining shredded cheese. Cover with foil tightly.
Bake about 30 mins or until chicken mixture starts to bubble. After they are hot and bubbly you can remove the foil and lightly brown the top on broil if you prefer.

Makes 6 servings: Calories per serving: 301
Carbs:30
Fiber: 3.6
Sugars: 2.4
Fat:: 10
Protein:23
Sodium: 807

lorazaruba

Thank you! This sounds good for supper!