Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas
Cheesy Chicken Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2 1/2

    cups chopped cooked chicken breast

  • 2

    cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese

  • 1 2/3

    cups plain low-fat yogurt

  • 1/3

    cup butter, melted

  • 1/4

    cup chopped onion

  • 1

    teaspoon minced garlic

  • 1/4

    teaspoon freshly ground black pepper

  • 1

    (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted

  • 1

    (4.5-ounce) can chopped green chiles, drained

  • 8

    (8-inch) flour tortillas

  • 1

    tablespoon canola oil

  • Cooking spray

  • 1/2

    cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese

  • 1/4

    cup chopped green onions

Directions

1. Preheat oven to 350°. 2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside. 3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts. Wine note: Just as a crunchy green salad with mango will complement Cheesy Chicken Enchiladas, so too will a crisp, tropical fruit-filled California chardonnay, like Kali Hart Vineyard Chardonnay 2007 ($17). With its medium body and lively acidity, this white wine slices through creamy dairy products, like cheese and yogurt. A shot of citrus flavor and a nice bit of lingering sweetness also give it the ability to balance spicy chiles. —Jeffery Lindenmuth Kitchen Notes Serve with a salad of fresh mango, jicama, and shredded lettuce topped with a lime vinaigrette. Nutritional Information Calories: 454 Fat: 20.3g (sat 10.4g,mono 6.7g,poly 1.5g) Protein: 30.8g Carbohydrate: 36.6g Fiber: 2.2g Cholesterol: 73mg Iron: 2.3mg Sodium: 757mg Calcium: 347mg

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