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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Tasty Enchiladas do not have to equal guilt. Quite a bit of calories have been trimmed off, but the taste is left in. You can be good and have your enchiladas too! Ingredients:
12 corn tortillas |
4 ounces reduced-fat cream cheese |
1 tablespoon nonfat milk, plus |
1 cup nonfat milk (divided) |
1 teaspoon ground cumin |
4 cups chopped cubed cooked chicken breasts |
1/2 cup chopped green onion |
1 teaspoon olive oil |
1/4 cup diced tomato |
1 can reduced-fat cream of chicken soup (undiluted) |
1 cup fat free sour cream |
2 jalapeno peppers, chopped and seeded (optional) |
1/4 teaspoon cayenne pepper |
1/2 cup low-fat cheddar cheese |
1/4 cup chopped green onion, to sprinkle on top |
Directions:
1. Warm tortillas up by wrapping them in foil and heating at 350° F for 3-5 minutes.
2. Keep wrapped and set aside.
3. Continue to preheat oven at 375° F.
4. In a large bowl mix cream cheese, 1 TBl.
5. of milk, and cumin until smooth, then add chicken to mix.
6. Sautee green onions in olive oil until tender and add to chicken mixture.
7. In another bowl combine soup, sour cream, jalapenos, cayenne, and milk (1 cup).
8. Mix well and and add 1/4 cup soup mixture to chicken mixture and stir.
9. Spray a large baking pan with no stick cooking spray.
10. Place 1/3 cup of chicken mixture in each tortilla, roll up and place seam side down in large baking pan.
11. Top with remaining soup mixture.
12. Cover with Aluminum foil and bake for 30 minutes at 375° F.
13. Uncover and sprinkle with cheese, remaining green onion, and tomato and bake 5 minutes longer or until cheese is melted.
14. *youcan substitue mild green chile for jalapenos.
15. *SomtimesI add 1/3 cup corn to the chicken mixture.
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