Light & Creamy Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Got this from a Betty Crocker email and have made it a number of times. Very delicious and easy. Ingredients:
1 cup plain fat-free yogurt |
1 cup sour cream, reduced fat |
1 (10 3/4 ounce) can fat free low-sodium cream of chicken soup |
1 (4 1/2 ounce) can canned diced green chiles, undrained |
12 flour tortillas |
1 cup shredded cheddar cheese, reduced-fat (4 oz) |
1 1/2 cups chicken, cooked & chopped |
4 medium green onions, sliced (1/4 cup) |
2 cups lettuce, shredded, if desired |
1 cup chopped tomato, if desired |
Directions:
1. Heat oven to 350 degrees Fahrenheit. Spray 13 by 9 inch (3 quart) glass baking dish with cooking spray.
2. In medium bowl, mix sour cream, yogurt, soup and chiles.
3. Spoon about 3 tablespoons sour cream down center of each tortilla. Reserve 1/4 cup of the cheese and sprinkle tortillas with remaining cheese, chicken and onions.
4. Roll up; place in baking dish.
5. Spoon remaining sour cream mixture over tortillas. Cover with foil.
6. Bake 25 to 30 minutes or until hot and bubbly. Sprinkle with reserved 1/4 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes.
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