Cheesy Chicken Enchiladas

By Rosemary140

Ingredients

• 2 1/2 cups chopped cooked chicken breast
• 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican cheese blend
• 1 2/3 cups plan low-fat yogurt
• 1/3 cup butter, melted
• 1/4 cup chopped onion
• 1 tsp minced garlic
• 1/4 tsp freshly ground black pepper
• 1 can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
• 1-4.5 ounce can chopped green chiles, drained
• 8-8 inch flour tortillas
• 1 Tbsp canola oil
• cooking spray
• 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
• 1/4 cup chopped green onions

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees

Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.

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 the tortilla. Roll jelly-roll style; place filled tortilla, sam side down, in a 13X9 inch baking dish coated with cooking spray. Repeat procedure with the remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350 degrees for 20 minutes. Uncover; sprinkle evenly with cheddar cheesee and green onions; bake and an additional 5 minutes or until cheese melts.

Serve with a crunchy green salad with mango and a chardonney wine.