Cheesy Chicken Enchiladas-Cooking Light |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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May 2009 Ingredients:
2 1/2 cups cooked chicken breasts, chopped |
2 cups preshredded 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 |
Directions:
1. Preheat oven to 350°.
2. Combine the first 9 ingredients in a large bowl. Remove 1 cup of mixture and set aside.
3. Spray 13 by 9 inch baking dish with cooking spray.
4. 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.
5. Spread the reserved 1 cup of chicken mixture over the tortillas.
6. Cover and bake for 20 minutes.
7. Uncover, spread with cheddar cheese and green onions, and bake for 5 additional minutes.
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