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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I'm always looking for new ways to make enchiladas. This is a staff favorite from Cooking Light. Ingredients:
cooking spray |
1 1/2 cups onions, chopped |
2 cups roasted chicken breast, chopped |
2 garlic cloves, minced |
2 (4 ounce) cans diced green chilies, undrained |
1 (14 ounce) can petite diced tomatoes, undrained |
2 cups 2% low-fat milk |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
6 (8 inch) fat free tortillas |
2 cups swiss cheese, shredded and divided |
cumin (optional) |
Directions:
1. Preheat oven to 350. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, cook 5 minutes or until tender, stirring often. Add cumin, if desired. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.
2. Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
3. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons of cheese down center of each tortilla; roll up. Arrange filled tortillas in bottom of 13x9 baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with 1 cup cheese. Bake at 350 for 25 minutes or until cheese is bubbly. Remove from oven.
4. Preheat broiler. Broil casserole 3 minutes or until cheese begins to brown.
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