CHEESY CHICKEN ENCHILADAS

Makes: 8 enchiladas Preparation time: 15 minutes Cooking time: 25 minutes

CHEESY CHICKEN ENCHILADAS

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups chopped cooked (leftover) chicken breast

  • 8

    ounces reduced-fat 4 cheese Mexican blend cheese

  • 1⅔

    cups plain low-fat yogurt

  • ¼

    cup melted buttery spread (such as Smart Balance)

  • ¼

    cup chopped onion

  • 1

    teaspoon minced garlic

  • ¼

    teaspoon freshly ground black pepper

  • 1

    (10¾-ounce) can condensed reduced-fat cream of chicken soup (such as Healthy Request)

  • 1

    (4- or 4.5-ounce) can drained chopped green chilies

  • 8

    (8-ounce) fat-free whole-grain flour tortillas

  • ½

    cup finely shredded 50 percent reduced-fat sharp cheddar cheese

  • ¼

    cup chopped green onions

Directions

Heat oven to 350 degrees. Combine first 9 ingredients in a large bowl (chicken through chilies). Remove 1 cup chicken mixture; set aside. Place about 1/2 cup remaining mixture in each tortilla; roll. Place seam side down in a 9-by-13-inch baking dish coated with cooking spray. Spread reserved 1 cup chicken mixture over enchiladas. Cover; bake 20 minutes. Uncover; sprinkle with cheese and green onions. Bake 5 more minutes or until cheese melts. (Adapted from "Cooking Light Comfort Food," Georgia Dodge, editor; Oxmoor House, $24.95.)


Nutrition

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