Cheesy Chicken Enchiladas Recipe

Name: Cheesy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups chopped cooked chicken breast; 2 cups (8 ounces) 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-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted; 1 (4.5-ounce) can chopped green chiles, drained; 8 (8-inch) flour tortillas; 1 tablespoon canola oil; Cooking spray; 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese; 1/4 cup chopped green onions

Servings: persons

2 1/2 cups chopped cooked chicken breast
2 cups (8 ounces) 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-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
1 (4.5-ounce) can chopped green chiles, drained
8 (8-inch) flour tortillas
1 tablespoon canola oil
Cooking spray
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
1/4 cup chopped green onions

1
Preheat oven to 350u00b0.
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 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350u00b0 for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
4
Wine note: Just as a crunchy green salad with mango will complement Cheesy Chicken Enchiladas, so too will a crisp, tropical fruit-filled California chardonnay, like Kali Hart Vineyard Chardonnay 2007 ($17). With its medium body and lively acidity, this white wine slices through creamy dairy products, like cheese and yogurt. A shot of citrus flavor and a nice bit of lingering sweetness also give it the ability to balance spicy chiles. -Jeffery Lindenmuth
5
Serve with a salad of fresh mango, jicama, and shredded lettuce topped with a lime vinaigrette.

1542

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 cups chopped cooked chicken breast, 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, 1 2/3 cups plain low-fat yogurt, 1/3 cup butter, melted, and more.

Yes, Cheesy Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Chicken Enchiladas

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