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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I revised my family's favorite chicken enchilada recipe to try to make it lower in fat. This is what I came up with, and they all say it's better than the original! Ingredients:
2 lbs boneless skinless chicken breasts |
1 tablespoon butter |
2 tablespoons garlic |
1 (10 ounce) can 98% fat-free cream of mushroom soup |
10 ounces diced tomatoes |
1 (4 ounce) can diced green chilies |
1 cup cheddar cheese, shredded |
6 flour tortillas |
Directions:
1. Preheat the oven to 350 degrees F.
2. Cut the chicken into bite sized pieces and cook until no longer pink. Drain and set aside.
3. In a separate pan, melt the butter. Add the garlic and cook until soft (1-2 minutes).
4. Add the soup, tomatoes, and chiles and cook until heated through.
5. Set aside 3/4 of the sauce mixture.
6. To the remaining 1/4 of the sauce, add the cooked chicken and 1/2 cup of the shredded cheddar cheese. Stir until cheese is melted.
7. Place the chicken mixture on each of the six tortillas. Roll the tortillas and lay the, seam side down in a greased 9 x 13 baking dish. Pour the reserved sauce over top. Sprinkle with the remaining 1/2 cup cheddar cheese.
8. Bake for 30-35 minutes.
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