TESTED & PERFECTED AWESOME AND EASY CHICKEN ENCHILADAS (REDUCED FAT) Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
8 (12 inch) flour tortillas (or 12 small) 3 cooked chicken breast halves, shredded (you could also try this using a cooked rotissiere chicken, I'm guessing you'll need approx. 3-4 cups) 1 cup onion, chopped 2 cups monterey jack cheese, shredded 1 (10 3/4 ounce) can reduced-fat cream of chicken soup 1 cup fat free sour cream 1 (4 ounce) can chopped green chilies
DIRECTIONS
Preheat oven to 400 degrees F. Divide the shredded chicken, onions and 1 cup of the cheese equally into each tortilla. (This doesn't have to be exact or perfect here!). Roll them each tightly and place seam-side down into a greased (cooking spray) 9x13 baking dish. Prepare the sauce by combining soup, sour cream and green chilis (for a hotter recipe also add 1/4 cup finely chopped jalapenos). The sauce should be of a thick gravy-like consistency. You may need to add a little water to thin it out (I usually add about 1/2 a can of water to reconstitute the soup). Pour sauce over the rolled tortillas. Bake for about 20 minutes. Remove from oven and top with remaining cheese. Return to oven until the cheese melts. Ole!
by: LifeIsGood
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