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RECIPE #4588 - LITE CHICKEN ENCHILADAS, Thursday, January 20, 2011

RECIPE #4588 - LITE CHICKEN ENCHILADAS, Thursday, January 20, 2011

CREATED Jan 20, 2011

KATHERINE JOHNS / THE TWO KATES

INGREDIENTS:

  • 3 cups chopped or pulled cooked chicken or 4 large boneless, skinless chicken breasts, cooked & pulled
  • 16 oz. jar enchilada sauce
  • 16 oz. *lite or fat-free sour cream
  • 10.75 oz can cream of chicken soup (95% fat free or "Healthy Choice")
  • 1 pkg. - 10" flour tortillas (regular or fat free)
  • 2 c. shredded Colby Jack cheese (*reduced fat or fat free)
  • 1 Tbsp chopped fresh cilantro or 1 tsp. dried cilantro (optional)

 *Recommended for best tasting results 

DIRECTIONS:

Preheat oven to 350 degrees.  Wrap tortillas in foil, place in oven and warm 8-10 minutes to soften.

Spray a 13x9" casserole dish with non-stick spray and set aside.

While tortillas are warming - in large bowl, stir together:  

  • Chicken
  • 1 cup cheese
  • Enchilada sauce

Fill tortilla and roll up.  Place in dish seam-side down. 

Mix sour cream and soup together; pour over enchiladas making sure to cover well.  Sprinkle remaining cheese and cilantro over top. 

Bake 350 degrees for 40 minutes.  Allow to stand 5 minutes for easier serving.