Swiss Enchiladas

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Add a dash of cumin or paprika to the onions, if you'd like. You can also use purchased rotisserie chicken to cut down on the prep time.

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Ingredients

  • Cooking spray
  • 1 1/2 cups chopped onion
  • 2 cups chopped roasted skinless, boneless chicken breast (about 2 breasts)
  • 2 garlic cloves, minced
  • 2 (4.5-ounce) cans diced green chiles, undrained
  • 1 (14.5-ounce) can petite diced tomatoes, undrained
  • 2 cups 2% reduced-fat milk
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 6 (8-inch) fat-free flour tortillas
  • 2 cups (8 ounces) shredded Swiss cheese, divided

Preparation

Step 1

Preheat oven to 350°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.

Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.

Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons cheese down center of each tortilla; roll up. Arrange filled tortillas in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup cheese. Bake at 350° for 25 minutes or until cheese is bubbly. Remove from oven.

Preheat broiler. Broil casserole for 3 minutes or until cheese begins to brown.

419 cal/13.2g fat/33.2g protein/41.8g carb/4.3g fiber/726mg sodium per serving (1 enhilada and 1/3 C sauce)

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