Low Fat Chicken Enchiladas
Flour tortillas filled with cubed chicken breast and reduced-fat cheddar in a green chili, non-fat sour cream, and fat-free cream of chicken soup sauce, then baked until bubbly.
Directions
- Remove tortillas from refrigerator. Heat oven to 350 degrees. Melt margarine in skillet. Cook onion and garlic until tender. Stir in chili's, sour cream and soup, mix well. Reserve 3/4 sauce, set aside. Stir in chicken and 1/2 cheese to sauce in skillet. Warm tortillas according to package directions. Fill tortillas with chicken mix. Roll up, place seam side down in greased 13 x 9 baking dish. In a small bowl combine reserved sauce and milk, spoon over tortillas and top with remaining cheese. Bake 30-35 minutes until bubbly. Make 8-10 enchiladas.
- Remove the tortillas from the refrigerator. Heat the oven to 350 degrees.
- Melt the margarine in a skillet. Cook the onion and garlic until tender.
- Stir in the green chilis, sour cream, and soup; mix well.
- Reserve 3/4 of the sauce and set aside.
- Stir the chicken and half of the cheese into the sauce remaining in the skillet.
- Warm the tortillas according to package directions.
- Fill the tortillas with the chicken mixture, roll up, and place seam side down in a greased 13 x 9 baking dish.
- In a small bowl, combine the reserved sauce and skim milk; spoon over the tortillas and top with the remaining cheese.
- Bake 30-35 minutes until bubbly. Makes 8-10 enchiladas.
Goes well with
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