Creamy Chicken Enchiladas
Total Time: 55 mins
Preparation Time: 35 mins
Cook Time: 20 mins
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts
- 1 onion
- 8 ounces low-fat cream cheese
- 8 ounces reduced-fat cheddar cheese or 8 ounces mexican blend cheese, shredded
- 1 (7 ounce) can old el paso green chilies, chopped
- 10 wheat flour tortillas, 8-inch
- 1 (10 ounce) can green enchilada sauce
- 1 (10 1/2 ounce) can healthy request cream of chicken soup
- 2 tablespoons cilantro, chopped
Recipe
- 1 cut up chicken and onion in large chunks. put chicken and onion in sauce pan, cover with water, and boil for 20 minutes.
- 2 soften cream cheese in microwave.
- 3 in a large bowl, combine cream cheese, 1 cup of the shredded cheese, the can of chilies, and the cilantro.
- 4 drain the chicken and onion and put into a food processor and process until chunky/smooth. combine with cream cheese mixture and mix well.
- 5 combine the enchilada sauce and soup.
- 6 coat the bottom of a 9x11 baking dish with sauce/soup mixture.
- 7 fill a tortilla with approximately 1/2 cup of filling, roll up tortilla, and place seam side down in baking dish. repeat until baking dish is full - about 10 enchiladas.
- 8 cover the enchiladas with the remaining sauce/soup mixture. sprinkle with remaining shredded cheese.
- 9 bake at 375°f for 20 minutes.
- 10 this can be made ahead and frozen.
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