***Don't forget to get entered in my giveaway at the top of my blog.***
THESE ARE HEALTHY AND DELICIOUS.
Very easy to make.
FYI-I wouldn't make these for
a long time because I don't like anything spicy and not real crazy about chicken. So I was going to be out of town and made these for Don while I was gone. They were smelling so good I had to have a small taste. Wow!! So good. The green chilies gave them a great flavor but not spicy. Don loves them and told me to be sure and put them on my repeat list.
CREAMY CHICKEN ENCHILADAS
Very easy to make.
FYI-I wouldn't make these for
a long time because I don't like anything spicy and not real crazy about chicken. So I was going to be out of town and made these for Don while I was gone. They were smelling so good I had to have a small taste. Wow!! So good. The green chilies gave them a great flavor but not spicy. Don loves them and told me to be sure and put them on my repeat list.
INGREDIENTS:
SPRAY DISH OR PAN WITH OIL
PUT SOUP IN BOWL
ADD SOUR CREAM
ADD CHILES
MIX WELL
PUT TORTILLAS IN TOWEL AND MICROWAVE
AT 50% POWER FOR 2 MINUTES
**DO NOT OVER COOK THESE**
TAKE ONE OUT AT A TIME.
KEEP OTHERS COVERED IN TOWEL
PUT 2 TABLESPOONS OF CHICKEN
MIXTURE ON TORTILLA
ADD 1/4 CUP CHICKEN
ADD 1 TABLESPOON OF CHEESE
ROLL UP
PUT IN DISH
REPEAT UNTIL ALL ARE FINISHED
ADD MILK TO LEFTOVER SOUP MIXTURE
MIX WELL
PUT OVER TORTILLAS
ADD CHEESE
ADD GREEN ONIONS
COVER AND BAKE AT 350 DEGREES FOR 30 MINUTES
REMOVE FROM OVEN
ENJOY!!
RECIPE:
1-(10 0unce) can reduced fat, reduced sodium cream of chicken soup
1 cup light sour cream
1 (4ounce) can diced chilies
8 (8-inch) reduced carbohydrate, high fiber tortillas
2 cups chopped or shredded chicken
1/2 cup plus 2 tablespoons shredded reduced fat cheddar cheese (or Mexican Blend)
2 tablespoons low fat milk
1/2 cup diced green onions
DIRECTIONS:
Preheat the oven to 350 degrees. Spray a 13x9 inch baking pan with cooking spray.
Warm the tortillas by wrapping them in a towel and placing them in the microwave at 50 percent power for 2 minutes,
(Do not overcook these)
Place 1 tortilla on a flat surface, (keeping others covered) and spread 2 tablespoons of the soup mixture down the center of the tortilla. Spread 1/4 cup chicken over the soup mixture and sprinkle with 1 tablespoon of the cheese. Roll the tortilla around the filling (enchilada style) and place into the baking pan, seam side down. Repeat with the rest of the tortillas.
Add the milk to the remaining soup mixture and spread over the enchiladas. Sprinkle the remaining 2 tablespoons of the cheese and the green onions over the top. Cover and bake for 30 minutes.
ENJOY!!
Lenetta
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