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Ingredients
- Filling:
- 1 pound cooked and shredded chicken breasts
- 1/2 cup shredded Monterey Jack cheese, divided
- 1/2 cup shredded reduced-fat extra-sharp cheddar cheese, divided
- 2-3 T 2% fat plain Greek Yogurt
- 3 T Roasted Tomatillo Chile salsa (see recipe---Tyler Florence)
- Sauce:
- 1/3 cup 1% reduced-fat milk
- 1/3 cup half and half
- 1 egg white
- 1/8 teaspoon salt
- Remainder of the Roasted Tomatillo Chile salsa
- Remaining ingredients:
- 8 (6-inch) corn tortillas
- 1/2 cup of mixed shredded cheese
Details
Servings 4
Preparation
Step 1
Preheat oven to 375°.
Combine all filling ingredients in a large bowl. Add salt and pepper to taste.
To prepare sauce, combine all ingredients in a bowl and whisk to mix,
To prepare tortillas, heat small skillet over high heat. Spray each tortilla with oil spray. Heat in pan until pliable. The dip in prepared sauce to lightly coat. Put 1/8 of chicken filling down center or tortilla, roll up and place in an 11x7 baking dish. Repeat until all 8 enchiladas have been prepared.
Pour remaining sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/2 cup of mixed cheeses. Bake an additional 5 minutes or until cheese is melted.
NOTE: To freeze, put into freezer safe dishes and put in freezer prior to baking. When ready put into oven from freezer and bake covered until warmed through. Add cheese and bake an additional 5 minutes or until cheese melts.
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