Total Nutrition Technology
Sunday, January 12, 2014

Chicken Enchiladas
Servings: 4
Serving Size: 2 Enchiladas

 1 pound skinless, boneless chicken breast halves
 1 can reduced fat, reduced sodium cream of chicken soup
 1/2 cup mild salsa 
 1 4 ounce can diced green chiles
 1 teaspoon chili powder
 1/2 teaspoon ground cumin
  8 6 - inches wheat flour tortillas, warmed
 1 cup shredded Mexican-style four cheese blend

 In a small bowl, combine soup, salsa, chiles, chili powder, and cumin. Put chicken in slow cooker and pour mixture over chicken. Cover and cook on low heat setting for 4 to 5 hours.
 Remove chicken and shred.  Put chicken in a large bowl and coat with 1/2 of the sauce in the slow cooker.  Reserve balance of sauce.  
 Put 1/3 cup of chicken mixture and about 2 teaspoon of the shredded cheese down the center of each tortilla and roll up. Arrange enchiladas on the prepared serving platter. Spoon remaining sauce over enchiladas and sprinkle with remaining cheese.

Exchanges: 1.5 Starch, 3 Lean Meat. 0.5 Fat 

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