CARBS IN CHILIS CHICKEN ENCHILADA SOUP RECIPES

Steps:

• Preheat oven to 375F degrees.
• In a small bowl, combine the cumin, oregano, garlic powder, chili powder, salt and pepper.  Rub on both sides of each chicken piece.
• Spray a small (8x6-ish) oval or rectangular baking dish with cooking spray and pour a thin layer of enchilada sauce on the bottom of the dish.
• Lay chicken, cut side up on a work surface. Top each piece, in the center, with about 2 teaspoons chilis and 1 1/2 tablespoons cheese.
• Roll each one up and set them seam side down in the baking dish.  Top with remaining sauce, cheese and chilis.
• Cover with foil and bake for 30 minutes.  Remove foil and continue to bake 10-15 minutes more, or until chicken is cooked through.
• Top each chicken roll-up with a few avocado pieces and cilantro and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
• Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
• In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.