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Flat Jalapeno Enchiladas

Party.Freak's picture
  Corn tortillas 12
  Canned diced jalapenos 4 Ounce (1 Can)
  Low fat cream of chicken soup 1 Can (10 oz) (Campbell's Brand)
  Velveeta cheese 4 Ounce
  Mozzarella cheese 8 Ounce, shredded

In a lightly oiled skillet, warm tortillas until limp, about 20 seconds on each side, then put tortillas aside.
Over medium heat in saucepan, mix soup and Velveeta.
Stir frequently until cheese melts, then pour in the can of jalapenos and mix.
Remove from heat.
Lightly oil an oven pan.
Line bottom with 4 tortillas.
Cover with soup/cheese/ pepper mixture and sprinkle with Mozzarella cheese.
Layer with next round of tortillas and repeat.
Repeat with third layer of tortillas and top with balance of soup mixture and shredded cheese.
Cook, uncovered, in 350° oven about 10 minutes or until Mozzarella cheese melts.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2131 Calories from Fat 741

% Daily Value*

Total Fat 82 g126.9%

Saturated Fat 48 g240.2%

Trans Fat 0 g

Cholesterol 226.8 mg75.6%

Sodium 5618.1 mg234.1%

Total Carbohydrates 254 g84.8%

Dietary Fiber 13 g52%

Sugars 14.4 g

Protein 94 g187.3%

Vitamin A 91.5% Vitamin C 19.1%

Calcium 222.5% Iron 74.1%

*Based on a 2000 Calorie diet

Flat Jalapeno Enchiladas Recipe