Creamy Chicken Enchiladas |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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My family loves to eat this and I like that it's so simple to make. By using low and no fat ingredients you can make this healthier without sacrificing any of the flavor. Ingredients:
1 1/2 lbs chicken breasts |
1 (4 ounce) can green chilies |
1 (10 ounce) can green enchilada sauce |
1 (10 ounce) can fat-free cream of mushroom soup |
1 (4 ounce) can sliced black olives |
1 (4 ounce) can sliced mushrooms |
4 ounces fat free cream cheese, cubed |
2 cups shredded low-fat mexican cheese, divided |
10 flour tortillas |
Directions:
1. Slice and brown chicken breasts in a large skillet until no longer pink.
2. Add the green chiles and cubed cream cheese.
3. Stir together until cheese melts, add black olives and mushrooms.
4. Combine the enchilada sauce and mushroom soup in a separate bowl, add half to the chicken mixture.
5. Heat through and remove from heat.
6. Spray a 9x13 dish with non-stick.
7. Spread about 3 tablespoons of the sauce mix in the bottom of casserole dish.
8. Spoon chicken mixture into tortillas, dividing evenly between all of them.
9. Using 1 cup of the shredded cheese, add to each tortilla.
10. Roll each tortilla and place in dish, seam side down.
11. Top tortillas with remaining sauce-soup mix and 1 cup shredded cheese.
12. Bake at 350 for 30 minutes.
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