1 lb boneless skinless chicken breast, or turkey, poached
14 oz Campbell’s Healthy Request Cream of Mushroom soup
1 onion, chopped
1 green chili, diced
12 oz evaporated skim milk
8 oz low-fat cheddar cheese
1 pkg corn tortilla
1 cup low-fat Monterey jack cheese
Preheat oven to 350 degrees F.
Shred poached chicken and set aside.
Heat rest of ingredients (except cheese and tortillas) in a saucepan and set aside.
Spray a 9x13-inch pan with Pam.
Heat corn tortilla.
Place chicken and sauce down the middle.
Roll and place in pan.
Pour remaining sauce over top of enchiladas and top with cheese.
Bake until bubbling and lightly brown.
Sugar: 6g
:
Calcium: 354mg
Calories: 237kcal
Carbohydrates: 10g
Cholesterol: 59mg
Fat: 9g
Fiber: 1g
Iron: 1mg
Potassium: 464mg
Protein: 28g
Saturated Fat: 5g
Sodium: 735mg
Vitamin A: 352IU
Vitamin C: 3mg
