Cheesy Chicken Enchiladas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Trade the traditional enchilada sauce for a creamy, cheesy topping on this Mexican chicken casserole recipe. Your family will never know they're enjoying a lightened meal. Ingredients:
2 1/2 cups chopped cooked chicken breast |
2 cups (8 ounces) preshredded reduced-fat 4-cheese mexican blend cheese |
1 2/3 cups plain low-fat yogurt |
1/3 cup butter, melted |
1/4 cup chopped onion |
1 teaspoon minced garlic |
1/4 teaspoon freshly ground black pepper |
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as healthy request), undiluted |
1 (4.5-ounce) can chopped green chiles, drained |
8 (8-inch) flour tortillas |
1 tablespoon canola oil |
cooking spray |
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese |
1/4 cup chopped green onions |
Directions:
1. Preheat oven to 350°.
2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
4. Wine note: Just as a crunchy green salad with mango will complement Cheesy Chicken Enchiladas, so too will a crisp, tropical fruit-filled California chardonnay, like Kali Hart Vineyard Chardonnay 2007 ($17). With its medium body and lively acidity, this white wine slices through creamy dairy products, like cheese and yogurt. A shot of citrus flavor and a nice bit of lingering sweetness also give it the ability to balance spicy chiles. —Jeffery Lindenmuth
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