Healthier Chicken Enchiladas II |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Using fresh garlic and low-fat Cheddar cheese, and tossing in some pinto beans and mushrooms make this classic recipe healthier. Ingredients:
1 tablespoon butter |
1/2 cup chopped green onions |
2 cloves garlic, minced |
1/4 pound cremini mushrooms, sliced |
1 (4 ounce) can diced green chiles |
1 (10.75 ounce) can natural cream of mushroom soup |
1/2 cup low-fat sour cream |
1 1/2 cups cubed cooked chicken breast meat |
1 cup pinto beans |
1/2 cup shredded reduced-fat cheddar cheese |
6 (12 inch) whole wheat flour tortillas |
1/4 cup low-fat milk |
1/2 cup shredded reduced-fat cheddar cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. Melt the butter in a skillet over medium heat. Cook and stir green onion and garlic until fragrant, about 2 minutes. Add mushrooms and cook until lightly browned and tender, about 6 minutes. Stir in green chilies, cream of mushroom soup, and sour cream. Mix well. Reserve 3/4 this sauce in a bowl and set aside. Mix in chicken, pinto beans, and 1/2 cup of shredded Cheddar cheese to the remaining 1/4 of sauce in saucepan; stir together.
3. Fill each tortilla with chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. Combine reserved 3/4 sauce with milk in a small bowl. Spoon this mixture over the rolled tortillas and top with remaining 1/2 cup shredded Cheddar cheese. Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 35 minutes.
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