This, my friends, is just that! I found the recipe in the May 2009 Cooking Light magazine and it is my go to for Enchiladas. There are so many varieties out there and man can they be heavy and super bad for you. Don't get me wrong this one isn't good for you, just lighter lol!
I hope your kids aren't running around with stomach aches after last night :D! Feed 'em this tonight for dinner, trust me when I tell you they will thank you. And you will feel better about what you are feeding them! Enjoy the rest of your weekend. See you on Tuesday!
Cheesy Chicken Enchiladas
2.5 Cups chopped cooked chicken breast
2 cups preshredded reduced fat 4 Cheese Mexican Blend cheese
1 2/3 Cups plain low fat yogurt
1/3 Cup butter, melted
1/4 Cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
1 10 3/4 oz can condensed reduced fat cream of chicken soup, undiluted
1 4.5 oz can chopped green chiles, drained
8 8" flour tortillas
1 Tablespoon canola oil
Cooking Spray
1/2 Cup finely shredded reduced fat sharp cheddar cheese
1/4 Cup chopped green onions
1. Preheat oven to 350°.
2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
3. Heat a large skillet over medium high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; 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. Repeat procedure with remaining tortillas, remaining oil, and remaining chicken mixture. Spread reserved cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onoins; bake an additional 5 minutes or until cheese melts.
Mmmmmmmmm, I feel warm and happy just reading it! :)
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