Cheesy Chicken Enchiladas II


Here’s another recipe for chicken enchiladas that is on the healthier side, but still so very good!

Recipe courtesy of Cooking Light

Ingredients

  • 2 1/2  cups  chopped cooked chicken breast
  • 2  cups  (8 ounces) pre-shredded reduced-fat 4-cheese Mexican blend cheese
  • 1 2/3  cups  plain low-fat yogurt
  • 1/4  cup  chopped onion (saute, if desired)
  • 1/4  tsp  freshly ground black pepper
  • 1  (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
  • 1  (4.5-ounce) can chopped green chiles, drained
  • 8  (8-inch) flour tortillas
  • 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. 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.
  4. Repeat procedure with remaining 7 tortillas and remaining chicken mixture.
  5. Spread reserved 1 cup chicken mixture evenly over enchiladas.
  6. Cover and bake at 350° for 20 minutes.
  7. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.

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