Dreamy Chicken Enchiladas contain cooked chicken with vegetables including green chili peppers. plus tangy cream cheese and sour cream.
2 10-ounce cans mild diced tomato and green chilies with juice (divided)
2 cups chopped cooked chicken
1 8-ounce carton reduced-fat sour cream
4 thinly sliced green onions
1 8-ounce package reduced-fat softened cream cheese
8 flour tortillas, 98% fat-free
1/2 cup reduced-fat shredded sharp Cheddar cheese
Chopped tomatoes and shredded lettuce for garnish
Heat oven to 350-degrees. Coat a 13-by-9-inch baking dish with vegetable oil spray. Mix together 1/4-cup of the tomato and green chilies, chicken, cream cheese and green onions. In another bowl, mix the remaining diced tomato and green chilies and sour cream. Wrap tortillas in a damp white paper towel and microwave 15 seconds on high or until warm.
Arrange chicken mixture evenly down center of tortillas; roll and place, seam side down, in baking dish. Bake, covered, for 30 minutes. Pour sour cream mixture over enchiladas; top with cheese. Recover and bake ten more minutes; let stand 15 minutes. Garnish with tomatoes and lettuce.
Recipe makes 8 servings.
Variation: Quick Chicken Enchiladas
1 package fat-free tortillas
1 tablespoon butter or margarine
1/2 cup chopped onion
1 fresh garlic clove, minced
1 4-ounce can diced green chilies, drained
1/2 cup nonfat sour cream
1 10-3/4 ounce can of fat- free condensed cream of chicken soup
1-1/2 cups cubed, cooked chicken breast without skin
1 cup (4 ounces) reduced fat shredded Cheddar cheese
1/4 cup skimmed milk
Garnish with shredded lettuce and chopped tomato if desired
Remove tortillas from refrigerator; set aside. Heat oven to 350-degrees. In a non-stick skillet, melt margarine. Cook onion and garlic until tender. Stir in green chilies, sour cream and soup; mix well. Reserve 3/4-cup of the sauce; set aside. Stir in chicken and 1/2-cup cheese to remaining sauce in skillet. Warm tortillas according to package directions. Fill the tortillas with the chicken mixture and roll up. Place tortillas seam side down in ungreased 12 x 8-inch baking pan.
In a small bowl, combine reserved sauce and the milk; spoon over rolled tortillas. Top with remaining 1/2-cup cheese. Bake for 30 to 35 minutes or until bubbly. Recipe makes eight to ten enchiladas.
Nutrition information per enchilada: Calories: 397; Fat: 9.6g; Calories from fat: 21-percent.
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