Chicken Enchiladas

S1 (16 ounce) can fat-free refried beans

10 (8 inch) whole wheat tortillas
1 (10.75 ounce) can condensed fat-free cream of chicken soup, undiluted
1 cup fat-free sour cream
3 cups cubed cooked chicken
2 cups shredded reduced-fat Cheddar cheese, divided
1 (14.5 ounce) can enchilada sauce
1/4 cup sliced green onions
Shredded lettuce

Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir
in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1 tablespoon
cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
Pour enchilada sauce over top; sprinkle with onions and remaining cheese. Bake,
uncovered, at 350 degrees F for 35 minutes or until heated through. Just before serving,
sprinkle lettuce around enchiladas if desired.

Servings Per Recipe: 10

For more information contact:

Geissler Baker, M.Ed.
Extension Agent, Family & Consumer Sciences
3309 Burlington Rd., Greensboro, NC 27405
Phone: 336-375-5876 / Fax: 336-375-2295
Email: geissler_baker@ncsu.edu
April 2011 Good Morning Show

Use of trade names does not imply

endorsement by the North Carolina
Cooperative Extension of the products

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secure equal opportunity regardless of race, color, creed, national origin, religion, sex, age, or disability. In addition,
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Carolina A&T State University, U.S. Department of Agriculture, and local governments cooperating.