Makeover Chicken Cheese Enchiladas

So, it’s been while since I’ve posted. To top that, I can’t even take credit for these. Since summer FINALLY offically started at about 11:15am last Friday, I’ve been working a lot of night shifts at work. Thus, my husband has been cooking us supper, and he always does a great job!
The enchiladas were our Cinco de Mayo feast. The recipe is from the Light and Tasty magazine put out by Taste of Home. I’ve made these before, and they’ve always turned out very good! We’ve stayed pretty true to the recipe, however I do think a little bit of cumin added to the sauce mixture would be very good. We also used low-carbohydrate tortillas because that’s what we had here in the house. Try these. You won’t regret it.
Makeover Chicken Cheese Enchiladas
1-1/2 c. (12 oz.) reduced-fat sour cream
1 can (10.75 oz.) reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
1 can (4 oz.) chopped green chilies (can increase to the larger can if you want a little more spice)
1 can (2.25 oz.) sliced olives, drained
4 c. cubed cooked chicken breast
1 c. (4 oz.) shredded reduced-fat Monterey Jack or Mexican cheese blend, divided
1 c. (4 oz.) shredded reduced-fat cheddar cheese, divided
12 fat-free flour tortillas (6 inch)
4 green onions, thinly sliced
In a large bowl, combine the sour cream, cream of chicken soup, chiles, and olives. Set aside 1-1/2 c. for topping. Add the chicken, 1/2 c. Monterey Jack cheese and 1/2 c. cheddar cheese to remaining soup mixture.
Spoon about 1/3 c. chicken mixture down the center of each tortilla. Roll up tightly. Place seam side down in a 9×13 baking dish coated with non-stick spray. Top with reserved soup mixture.
Bake, uncovered, at 350 degrees for 35 minutes. Sprinkle with remaining cheeses and top with onions. Bake 10-15 minutes longer or until cheese is melted.
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