Chicken Enchiladas
From fluffy24 15 years ago
- 45 minutes to make
- Serves 6
These enchiladas are a lighter version of the traditional recipe, but still has the cheesy, savory goodness.
Ingredients
- 1-1/2 cups (12 ounces) reduced-fat sour cream shopping list
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted shopping list
- 1 can (4 ounces) chopped green chilies shopping list
- 1 can (2-1/4 ounces) sliced ripe olives, drained shopping list
- 4 cups cubed cooked chicken breast shopping list
- 1 cup (4 ounces) shredded reduced-fat Monterey Jack or mexican cheese blend, divided shopping list
- 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided shopping list
- 12 fat-free flour tortillas (6 inches), warmed shopping list
- 4 green onions, thinly sliced shopping list
How to make it
- In a large bowl, combine the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. Add the chicken, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese to remaining soup mixture.
- Spoon about 1/3 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Top with reserved soup mixture.
- Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted. Yield: 6 servings.
People Who Like This Dish 3
- bamma Lincoln, RI
- momo_55grandma Mountianview, AR
- wild2u Deer Park, WA
- fluffy24 Cranston, RI
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The Rating
Reviewed by 2 people-
sounds great will try thanks
momo_55grandma
in Mountianview loved it
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hmm hmm good. Can't wait to try.
bamma
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