Cheesy Chicken Enchiladas-Cooking Light Recipe

Name: Cheesy Chicken Enchiladas-Cooking Light
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups cooked chicken breasts, chopped; 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 onion, chopped; 1 garlic clove, minced; 1/4 teaspoon black pepper; 1 (10 ounce) can condensed reduced-fat reduced-sodium cream of chicken soup; 1 (4 1/2 ounce) can chopped green chilies, drained; 8 (8 inch) flour tortillas; 1 tablespoon canola oil; cooking spray; 1/2 cup finely shredded reduced-fat sharp cheddar cheese; 1/4 cup green onion, chopped

Servings: persons

2 1/2 cups cooked chicken breasts, chopped
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 onion, chopped
1 garlic clove, minced
1/4 teaspoon black pepper
1 (10 ounce) can condensed reduced-fat reduced-sodium cream of chicken soup
1 (4 1/2 ounce) can chopped green chilies, drained
8 (8 inch) flour tortillas
1 tablespoon canola oil
cooking spray
1/2 cup finely shredded reduced-fat sharp cheddar cheese
1/4 cup green onion, chopped

1
Preheat oven to 350u00b0.
2
Combine the first 9 ingredients in a large bowl. Remove 1 cup of mixture and set aside.
3
Spray 13 by 9 inch baking dish with cooking spray.
4
Heat a large skillet over medium heat. Oil both side of one tortilla and heat in skillet for 5 seconds per side. Remove from pan and place 1/2 cup of chicken mixture in the middle of tortilla. Roll tortilla jelly roll style and and place seamside down into the baking dish. Repeat with remaining 7 tortillas.
5
Spread the reserved 1 cup of chicken mixture over the tortillas.
6
Cover and bake for 20 minutes.
7
Uncover, spread with cheddar cheese and green onions, and bake for 5 additional minutes.

1578

kcal

Calories

Fat

169

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 cooked chicken breasts, chopped, 2 cups 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-Cooking Light 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-Cooking Light

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