White Chicken Enchiladas Recipe

Name: White Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 corn tortillas; 4 ounces reduced-fat cream cheese; 1 tablespoon nonfat milk, plus; 1 cup nonfat milk (divided); 1 teaspoon ground cumin; 4 cups chopped cubed cooked chicken breasts; 1/2 cup chopped green onion; 1 teaspoon olive oil; 1/4 cup diced tomato; 1 can reduced-fat cream of chicken soup (undiluted); 1 cup fat free sour cream; 2 jalapeno peppers, chopped and seeded (optional); 1/4 teaspoon cayenne pepper; 1/2 cup low-fat cheddar cheese; 1/4 cup chopped green onion, to sprinkle on top

Servings: persons

12 corn tortillas
4 ounces reduced-fat cream cheese
1 tablespoon nonfat milk, plus
1 cup nonfat milk (divided)
1 teaspoon ground cumin
4 cups chopped cubed cooked chicken breasts
1/2 cup chopped green onion
1 teaspoon olive oil
1/4 cup diced tomato
1 can reduced-fat cream of chicken soup (undiluted)
1 cup fat free sour cream
2 jalapeno peppers, chopped and seeded (optional)
1/4 teaspoon cayenne pepper
1/2 cup low-fat cheddar cheese
1/4 cup chopped green onion, to sprinkle on top

1
Warm tortillas up by wrapping them in foil and heating at 350u00b0 F for 3-5 minutes.
2
Keep wrapped and set aside.
3
Continue to preheat oven at 375u00b0 F.
4
In a large bowl mix cream cheese, 1 TBl.
5
of milk, and cumin until smooth, then add chicken to mix.
6
Sautee green onions in olive oil until tender and add to chicken mixture.
7
In another bowl combine soup, sour cream, jalapenos, cayenne, and milk (1 cup).
8
Mix well and and add 1/4 cup soup mixture to chicken mixture and stir.
9
Spray a large baking pan with no stick cooking spray.
10
Place@ 1/3 cup of chicken mixture in each tortilla, roll up and place seam side down in large baking pan.
11
Top with remaining soup mixture.
12
Cover with Aluminum foil and bake for 30 minutes at 375u00b0 F.
13
Uncover and sprinkle with cheese, remaining green onion, and tomato and bake 5 minutes longer or until cheese is melted.
14
*youcan substitue mild green chile for jalapenos.
15
*SomtimesI add 1/3 cup corn to the chicken mixture.

1180

kcal

Calories

Fat

Carbs

125

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 15 ingredients. The key ingredients include: 12 corn tortillas, 4 ounces reduced-fat cream cheese, 1 tablespoon nonfat milk, plus, 1 cup nonfat milk (divided), and more.

Yes, White 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.

White Chicken Enchiladas

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