| Cuisine: Mexican | Type: Casserole | Serves: 8 (1 enchilada) |
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Source:
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MyRecipes.com |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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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 tsp. minced garlic 1/4 tsp. freshly ground black pepper 1/2 tsp. salt 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 tbs. canola oil Cooking spray 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese 1/4 cup chopped green onions |
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Instructions:
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1. Preheat oven to 350°. 2. Combine first 10 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 20-30 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts. |
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2010-09-06