Ingredients for Robin's Chicken Enchiladas
- Diced Onion
- Butter
- Mushroom Pieces
- 1 teaspoon ground cumin
- Neufchatel Cheese
- Cream Of Chicken Soup
- Light Sour Cream
- Salsa
- Cooked Chicken
- Colby Monterey Jack Cheese
- Flour Tortillas
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How to Make Robin's Chicken Enchiladas
- Preheat oven to 375°F (190°C).
- In a medium skillet, sauté the chopped onion and minced garlic in olive oil until softened, about 5 minutes.
- Stir in the cream of mushroom soup, sour cream, milk, cumin, salt, and pepper. Heat through, stirring constantly.
- In a 9x13 inch baking dish, spread a thin layer of enchilada sauce.
- Fill each tortilla with about 1/2 cup of the chicken mixture and a sprinkle of cheese.
- Roll up the tortillas and place them seam-down in the baking dish.
- Pour the remaining enchilada sauce over the enchiladas.
- Sprinkle the remaining cheese over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
15g
Fat
73g
Carbs
10g
