Low-Fat Chicken Enchiladas
Category: Recipes
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 8
Ready in: 30-60 minutes
- 2 cans (10.75 ounce size) low-fat cream of chicken soup
- 1 container (16 ounce size) low or fat free sour cream
- 1 tablespoon oil
- 2 pounds boneless skinless chicken breast halves
- 1 can (4 ounce size) green chilies, drained
- 1 tablespoon chili seasoning
- 8 large tortillas (low fat)
- 2 cups low fat or fat free cheddar or mozzarella cheese
Preheat the oven to 350 degrees F. Combine the soup and sour cream in a bowl and mix well. Set aside. Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning frequently, until it is cooked through. Remove the chicken from the pan and shred or cut into small pieces and return to the skillet. Add half of the soup mixture to the chicken along with the green chiles and chili seasoning. Cook, stirring occasionally, until the mixture is heated through. Place a tortilla on a work surface. Place a spoonful of the chicken filling on the lower third of the tortilla. Roll the tortilla up and place seam-side down in a 9x13 baking dish. Spread the remaining soup mixture over the top of the filled tortillas. Sprinkle evenly with the shredded cheese. Cover the baking dish with foil and bake at 350 degrees F for 40 minutes. Remove the foil and bake for 5 more minutes. Serve the low-fat chicken enchiladas hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by ICOOK2
Ingredients: For the chicken: 2 lb. chicken breasts 1/4 white onion 1 garlic head, halved crosswise 1 Tbs. sea salt For the sauce: 3 lb. tomatillos, husked and rinsed 9 serrano chilies
by 56redtrees
T’s Raving Enchilada Sauce (makes about 2 cups) • 2 cups chicken broth • 4 Tbs Chili Powder • 1 tsp. ground cumin • 2 heaping tsp. garlic powder (with no salt added) •
by sgre52160
2 tbsp flour 1 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp salt 1 lb chicken tenderloins 3 tbsp extra-virgin olive oil, divided 1/2 medium sweet onion, sliced 2 jalapeno peppers, s
by sgre52160
about 10 flour tortillas 2 cups shredded Jack cheese 2 cups cooked chicken 1/2 onion, diced 3 Tbs. butter 3 Tbs. flour 1 can chicken broth 1 cup sour cream 1 can diced green chilis (7
by sgre52160
1 145 ounce can diced fire-roasted tomatoes, undrained 3/4 cup water 1 medium onion, chopped 1 chipotle chile pepper in adobo sauce 1 tablespoon adobo sauce (optional) 1 tablespoon snipped fresh
view more member recipes