Creamy Chicken Enchiladas |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a modified, lightened version of a recipe that I got from a friend. I cut out more than half the fat, but it is still really rich and yummy. 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 |
Directions:
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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