Cheesy Chicken Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-1/2 c. chopped cooked chicken breast
2 c. (8 oz.) preshredded reduced-fat 4-cheese Mexican blend cheese
1-2/3 c. plain low-fat yogurt
1/3 c. butter, melted
1/4 c. chopped onion
1 tsp. minced garlic
1/4 tsp. freshly ground black pepper
1 (10-3/4 oz.) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
1 (4.5-oz.) can chopped green chiles, drained
8 (8-inch) flour tortillas
1 tbsp. canola oil
Cooking spray
1/2 c. (2 ozs.) finely shredded reduced-fat sharp cheddar cheese
1/4 c. chopped green onions
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Directions: |
Directions:Preheat oven to 350 degrees.
Combine first 9 ingredients in a large bowl. Remove 1 c. chicken mixture; set mixture aside.
Heat a large skillet over medium-high heat. Working with one 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 c. chicken mixture down center of tortilla. Roll Jelly-roll style; place filled tortilla seam side down, in a 13 x 9inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 c. chicken mixture evenly over enchiladas. Cover and bake at 350 degrees for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts. |
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Number Of
Servings: |
Number Of
Servings:8 |
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