Thursday, March 15, 2012

Chicken Enchiladas

This weekend Trey and I cooked a lot instead of eating out. We wanted to save money plus we enjoy cooking together. Friday night we made chicken enchiladas.


Chicken Enchiladas
by Brittany Ray
Prep Time: 15 minutes
Cook Time: 25 minutes
Keywords: bake entree chicken Mexican
Ingredients (8 enchiladas)
  • 2 1/2 cups chicken, cooked and chopped
  • 2 cups reduced fat 4 cheese Mexican blend cheese
  • 1 cup plain greek yogurt
  • 2/3 cups fat free sour cream
  • 1/3 cup butter, melted
  • 1/4 cup onion, chopped
  • 1 tsp. garlic, minced
  • 1/4 tsp. ground black pepper
  • 1 (10 3/4 oz.) can condensed reduced fat cream of chicken soup
  • 1 (4.5 oz.) can green chiles, chopped and drained
  • 8 (8 inch) tortillas
  • 1 tbs. canola oil
  • Cooking spray
  • 1/2 cup reduced fat sharp cheddar cheese, finely shredded
  • 1/4 cup green onions, chopped
Preheat oven to 350 degrees.
In a large bowl, combine the first 10 ingredients and stir until mixed. Remove 1 cup chicken mixture and set aside.
Heat a large skillet over medium-high heat.
Coat a 13 x 9 inch baking dish with cooking spray.
Take one tortilla at a time and brush oil on both sides. Place tortilla in skillet and heat on each side for 5 seconds. Tortillas should be slightly browned and soft.
Spoon about 1/2 cup of the chicken mixture down the middle of the tortilla. Roll tortilla seam down in baking dish. Repeat with the remaining 7 tortillas.
Once all tortillas are rolled and in baking dish, spread the 1 cup chicken mixture over the top of the enchiladas.
Cover with aluminum foil and bake for 20 minutes.
Uncover and sprinkle the top with cheddar cheese and green onions.
Bake uncovered for 5 additional minutes or until cheese is melted.
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Trey is out for Spring Break this week so he got to stay longer than usual. We cooked a lot of yummy things. He left yesterday to go back to Mobile.


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