Chicken Enchiladas
Can someone give me the LA exchanges for this recipe? It is one of my favorites.
2 cans of Old El Paso enchilada sauce (10 3/4 oz cans)
2 pounds chicken, boiled
8 ounce cheddar cheese, shredded
8 ounce fat free sour cream
10 3/4 ounce of cream of chicken soup
10 3/4 ounce rotel tomatoes
8 tortilla) flour tortillas
Directions
1. Boil 2 pounds boneless chicken breast in a large pot, boiling until meat starts to fall apart; drain. Pull apart. Stir in rotel tomatoes and 1/2 of sour cream.
2. Combine enchilada sauce & cream of chicken soup in a separate pot; bring to a boil.
3. Spoon 1/2 cup chicken mixture down center of each tortilla; sprinkle each with 2 1/2 tablespoons of shredded cheddar cheese. Roll up tortillas, and place each, seam side down, in a lightly greased 13- x 9- x 2-inch baking dish. Pour Enchilada Sauce mixture over top.
4.Sprinkle remaining shredded cheddar cheese over enchiladas.
5. Bake, uncovered, at 350deg for 20 minutes
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