Cheesy Chicken Enchiladas
Cheesy Chicken Enchiladas recipe
MAY 2009
I was a little skeptical with the yogurt, but then I thought it was close to cream cheese and it’s used in several enchilada recipes. So, I ran with it. I had some chicken left over from the tamale casserole I made and used it in this recipe. I forgot to save some of the chicken for the topping. Oops
They were pretty good. They were a little dry, so I would save some of the chicken soup to make sauce with or maybe a green enchilada sauce to pour over the top of the enchiladas. I managed to cram them all into a smaller pan. Don’t do that. It’s too difficult to get them out of the pan without mutilating them all
Measuring cups and spoons
Knife
Cutting board
Casserole dish
Yield: 8
Cheesy Chicken Enchiladas
Ingredients
- 2 1⁄2 cups cooked chicken breasts, chopped
- 2 cups shredded reduced-fat 4-cheese Mexican blend cheese
- 1 2⁄3 cups plain low-fat yogurt
- 1⁄3 cup butter, melted
- 1⁄4 cup onion, chopped
- 1 garlic clove, minced
- 1⁄4 teaspoon black pepper
- 1 (10 ounce) can condensed reduced-fat reduced-sodium cream of chicken soup
- 1 (4 1/2 ounce) can chopped green chilies, drained
- 8 (8 inch) flour tortillas
- 1 tablespoon canola oil cooking spray
- 1⁄2 cup finely shredded reduced-fat sharp cheddar cheese
- 1⁄4 cup green onion, chopped
Instructions
- Preheat oven to 350°.
- Combine the first 9 ingredients in a large bowl. Remove 1 cup of mixture and set aside.
Spray 13 by 9 inch baking dish with cooking spray. - Heat a large skillet over medium heat. Oil both side of one tortilla and heat in skillet for 5 seconds per side. Remove from pan and place 1/2 cup of chicken mixture in the middle of tortilla. Roll tortilla jelly roll style and and place seamside down into the baking dish. Repeat with remaining 7 tortillas.
- Spread the reserved 1 cup of chicken mixture over the tortillas.
- Cover and bake for 20 minutes.
- Uncover, spread with cheddar cheese and green onions, and bake for 5 additional minutes.
Notes
Cooking Light May 2009
