Creamy Chicken Enchiladas
- 1 rotisserie chicken
- 2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted (98% fat-free)
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 1/4 cup skim milk
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1 package (8 ounces) cream cheese, cubed (fat-free)
- 20 flour tortillas (8 inches), warmed (I used La Banderita soft taco…2 16-oz pkgs)
- 4 cups shredded Mexican cheese blend (reduced-fat)
Shred chicken and set aside. In a large bowl, combine the tomatoes, soups, milk and seasonings. Transfer 3-1/2 cups to another bowl; add chicken and cream cheese.
Spread 1/4 cup soup mixture into each of two greased 13-in. x 9-in. baking dishes. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in baking dishes. Pour remaining soup mixture over tops; sprinkle with cheese.
Bake one casserole, uncovered, at 350° for 30-35 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 2 casseroles (5 servings each).
Nutrition Facts: 2 enchiladas equals 789 calories, 38 g fat (18 g saturated fat), 129 mg cholesterol, 1,930 mg sodium, 69 g carbohydrate, 3 g fiber, 42 g protein.
My NI recalculation: 271.4 calories per enchilda…542.8 calories for 2 enchiladas