Light Chicken Enchiladas

"My variation of MizzNezz's wonderful recipe. I love hers, but we made a few changes and I wanted to see the nutritional information for my modifications."
 
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Ready In:
30mins
Ingredients:
13
Yields:
12 enchiladas
Serves:
6
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ingredients

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directions

  • Heat oven to 375-degrees.
  • In a bowl, mix soup, sour cream, corn, black beans, cumin, diced chicken, green chilis, and half of cheese.
  • Heat butter in a pan; add onion and chili powder; cook until tender.
  • Add chicken mixture to pan, heat.
  • Spread 1/4 cup mix along center of each tortilla. Roll, place seam side down in baking dish.
  • Pour enchilada sauce over enchiladas.
  • Bake, covered, for 15 minutes. Uncover, sprinkle cheese, continue cooking until melted.

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