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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This started as a recipe for chicken chimichangas, but I thought it was boring and a little tasteless. So, I added more zip! Ingredients:
1 (10 3/4 ounce) can fat-free cream of chicken soup |
1 (10 3/4 ounce) can enchilada sauce |
1 cup shredded fat free cheese (i use sharp cheddar) |
1 (4 ounce) can chopped green chilies |
1 (15 ounce) can diced tomatoes (rotel are good) |
3 boneless skinless chicken breasts |
6 -8 fat free tortillas or 6 -8 low-fat tortilla |
1 (15 ounce) can low sodium chicken broth |
1 cup chopped onion |
garlic salt (optional) |
crushed red pepper flakes (optional) |
cayenne pepper (optional) |
salt and pepper |
Directions:
1. In a large skillet, combine chicken broth, onion, chiles and chicken.
2. Cook chicken thoroughly.
3. When done, remove chicken from skillet and shred with two forks, set aside.
4. Pour the onion, chile, chicken broth mixture in a medium sauce pan.
5. On medium heat, combine chicken, tomatoes, spices.
6. Heat until warm and combined evenly.
7. Remove mixture from heat, and let sit and cool for about 5-10 minutes.
8. Spread an even amount of the mixture in each tortilla shell, wrap and place facing down in a greased casserole pan.
9. Pour enchilada sauce and sprinkle cheese evenly over enchiladas.
10. Bake at 400 degrees for 20-25 minutes.
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