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Creamy Chicken Enchiladas

Serves: 10
Total Calories: 4,776.399
Prep time:
Cook time:
Total time:


6 (4 oz) boneless skinless chicken breast halves cut into strips
1 (4-ounce) can chopped green chili
1 cup light sour cream
1 (10 3/4-ounce) can cream of chicken soup
1 1/4 cups skim milk (fill the empty soup can)
1 (2 1/4-ounce) can sliced black olives (opt)
1 cup reduced fat shredded Cheddar cheese
10 6 inch flour tortillas
5 cups frozen green beans
5 cups frozen crinkle cut carrots


1. Preheat oven to 325°.
2. Coat a large nonstick skillet with cooking spray and place over medium-high heat. Brown chicken turning frequently. Add chilies during last 2 minutes.
3. Meanwhile, in a medium saucepan, mix together sour cream, chicken soup, and milk and heat over medium-low heat.
4. Place olives and cheese in assembly line. Spread 1/2 cup of soup mixture over bottom of 9" x 13" baking dish.
5. Lay 5 tortillas on a clean countertop. Put 1 T soup mixture in a line down the center of each. Follow with: 2 T chicken, 1 T cheese and 1 tsp olives. Roll up and place in dish. Repeat with remaining 5 tortillas. Pour remaining soup mixture over tortilla rolls. Sprinkle with remaining cheese. Place in oven and set timer for 20 minutes.
6. Place veggies in a large microwave-safe bowl. Cover and let set in microwave.
7. When timer sounds, microwave vegetables 10 minutes on high. (Allow enchiladas to continue baking.) Slice apples and kiwi. When vegetables are done — it’s dinner time!

Creamy Chicken Enchiladas
Cut Green Beans
Crinkle Cut Carrots
Apple Wedges
Kiwi Slices

Nutritional Facts:

Serves: 10
Total Calories: 4,776.399
Calories from Fat: 1,967.924

This Creamy Chicken Enchiladas recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.

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