Chicken Enchaladas

1  lb.		chicken breast
14  ounces		campbells cream of mushroom soup
10  ounces		sour cream
14  ounces		green enchilada sauce
2  cups		shredded cheese
10  pieces		Low Carb Tortilla La Banderita

Tip: For nutritional information on all the ingredients in Chicken Enchaladas just click on each ingredient name. Then adjust the serving size for any Chicken Enchaladas ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

cook and shredd the chicken
pre-heat oven to 425
spray 99x13 baking dish with cooking spray
mix soup, enchilada sauce and 6 oz of sour cream together
set aside 1 cup of sauce, 1/2 cup of cheese, and the rest of the sour cream
place chicken on a tortilla, spoon on sauce mix, top with cheese. Leave enough for all 10 tortillas, roll it up and place it in the baking dish
when all 10 tortillas are complete,top with reserved sauce and cheese, cover the baking dish with foil and bake for 20 minutes or until bubble
if you want cheese to brown then remove foil and bake for 5 more minutes
let cool for 10 minutes
serve with remaining sour cream
It is also good served with chopped balck olives and jalapenos on top or as part of the filling.