Low Fat Chicken Enchiladas - OAMC |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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A lighter version of the Chicken Enchiladas - haven't tried it with the alternatives, but I will this week. Ingredients:
2 (10 3/4 ounce) cans low-fat cream of chicken soup |
1/2 pint fat free sour cream |
1/2 teaspoon minced garlic clove |
1 (4 ounce) can diced green chilies |
3 -4 chicken breasts, cooked and diced |
3 cups fat-free cheddar cheese |
1 dozen flour tortilla |
Directions:
1. Mix first 5 ingredients and 1 cup of cheese together in a large bowl. Spoon into a 1 gallon freezer bag and lay flat to freeze.Freeze the tortillas separately for this easy dinner. Include recipe for quick and easy reference.
2. To prepare: Thaw chicken mix and tortillas. Spoon a bit of the chicken mixture into each tortilla. Roll up and place side by side in a 9x13-inch baking pan. Pour remaining mixture over enchiladas and sprinkle with cheese. Bake covered 30 minutes at 350°F.
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