Cheese and Chicken Enchiladas (OAMC) |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Another converted recipe from Cooking light for OAMC use. These are obviously good and like right away and a good alternative to fast food if you want something quick at home. Ingredients:
cooking spray |
1 cup chopped onion |
1 1/2 cups shredded cooked chicken breasts (about 1/2 lb) |
1 cup reduced-fat sharp cheddar cheese, divided (4 oz) |
1 cup picante sauce |
3 ounces neufchatel cheese, diced |
1 teaspoon cumin |
1 1/2 cups bottled green taco sauce |
8 6-inch flour tortillas |
Directions:
1. Coat a large skillet with cooking spray and saute onions until soft.
2. Meanwhile, mix chicken, 1/2 c.
3. cheddar, picante sauce and cream cheese.
4. Addto onions and cook over low heat until cheese begins to melt.
5. Spoon about 1/3 cup filling on each tortilla ands roll up.
6. Place enchiladas (seam side down) in a 9x13 baking dish.
7. Drizzle with taco sauce and remaining cheese.
8. *Note:I flash freeze them and bag at this point in family size portions.
9. If you are going ahead and eating now cover and bake at 350F 15 minutes.
10. If you are pulling from the freezer, thaw in the refrigerator then bake.
|
|