Chicken Enchiladas

Ingredients

  • 2 (4-ounce) skinned, boned chicken breast halves, cooked without salt and thinly sliced
  • 2 (4-ounce) skinned, boned chicken breast halves, cooked without salt and thinly sliced
  • 2 (8-ounce) cans no-salt-added tomato sauce
  • ½ teaspoon vegetable oil
  • ¼ cup chopped green onions
  • 1 teaspoon ground cumin
  • ½ cup water
  • + 19 more ingredients
    • 2 tablespoons nonfat sour cream alternative
    • 1 teaspoon minced garlic
    • Vegetable cooking spray
    • 4 (6-inch) corn tortillas
    • ¼ cup (1 ounce) shredded reduced-fat Monterey Jack cheese, divided
    • ¼ cup chopped green onions
    • ½ teaspoon vegetable oil
    • 1 ½ teaspoons chili powder
    • 1 teaspoon minced garlic
    • ½ cup water
    • 1 ½ teaspoons chili powder
    • ¼ cup (1 ounce) shredded reduced-fat Monterey Jack cheese, divided
    • Vegetable cooking spray
    • 2 (8-ounce) cans no-salt-added tomato sauce
    • ¼ cup (1 ounce) shredded reduced-fat Cheddar cheese, divided
    • 1 teaspoon ground cumin
    • 4 (6-inch) corn tortillas
    • ¼ cup (1 ounce) shredded reduced-fat Cheddar cheese, divided
    • 2 tablespoons nonfat sour cream alternative

Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add green onions and garlic; saute 2 minutes. Add water and next 3 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.

Wrap tortillas in aluminum foil; bake at 325° for 12 mi...

View full recipe at My Recipes

Comments

Variations on Chicken Enchiladas

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