Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas
Photo by Becky Luigart-Stayner

Ingredients

  • Cooking spray
  • ½ cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
  • 2 ½ cups chopped cooked chicken breast
  • 1 (4.5-ounce) can chopped green chiles, drained
  • ¼ cup chopped onion
  • 8 (8-inch) flour tortillas
  • ¼ teaspoon freshly ground black pepper
  • + 49 more ingredients
    • 1 tablespoon canola oil
    • 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
    • 1/3 cup butter, melted
    • ¼ cup chopped green onions
    • 2 ½ cups chopped cooked chicken breast
    • ¼ cup chopped onion
    • 8 (8-inch) flour tortillas
    • 2 ½ cups chopped cooked chicken breast
    • 1 tablespoon canola oil
    • 1 2/3 cups plain low-fat yogurt
    • ½ cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
    • 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
    • 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
    • 8 (8-inch) flour tortillas
    • 8 (8-inch) flour tortillas
    • ½ cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
    • ¼ cup chopped green onions
    • 1 (4.5-ounce) can chopped green chiles, drained
    • 1 (4.5-ounce) can chopped green chiles, drained
    • Cooking spray
    • ¼ cup chopped green onions
    • 1 teaspoon minced garlic
    • 1 2/3 cups plain low-fat yogurt
    • 1/3 cup butter, melted
    • 1/3 cup butter, melted
    • 1 teaspoon minced garlic
    • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
    • Cooking spray
    • 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
    • 1 2/3 cups plain low-fat yogurt
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon freshly ground black pepper
    • 2 ½ cups chopped cooked chicken breast
    • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
    • 1/3 cup butter, melted
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon minced garlic
    • Cooking spray
    • 1 2/3 cups plain low-fat yogurt
    • ¼ cup chopped green onions
    • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
    • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
    • 1 teaspoon minced garlic
    • ½ cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
    • ¼ cup chopped onion
    • ¼ cup chopped onion
    • 1 tablespoon canola oil
    • 1 tablespoon canola oil
    • 1 (4.5-ounce) can chopped green chiles, drained

1. Preheat oven to 350°. 2. Combine first 9 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 un...

View full recipe at My Recipes

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