Ingredients:
Two cans of (10 ounces each) mild diced tomato and green chilies with juice (divided)
2 cups chopped cooked chicken
One package (8 ounces) reduced-fat sour cream
Four thinly sliced green onions
One container (8 ounces) reduced-fat softened cream cheese
Eight flour tortillas, 98% fat-free
1/2 cup reduced-fat shredded sharp cheddar cheese
Chopped tomatoes and shredded lettuce for garnish
Directions:
Heat oven to 350-degrees. Coat a 13-by-9-inch baking dish with vegetable oil spray. Mix together 1/4-cup of the tomato and green chilies, chicken, cream cheese and green onions. In another bowl, mix the remaining diced tomato and green chilies and sour cream. Wrap tortillas in a damp white paper towel and microwave 15 seconds on high or until warm.
Arrange chicken mixture evenly down center of tortillas; roll and place, seam side down, in baking dish. Bake, covered, for 30 minutes. Pour sour cream mixture over enchiladas; top with cheese. Recover and bake ten more minutes; let stand 15 minutes. Garnish with tomatoes and lettuce.
Makes 8 Servings
0 comments
Post a Comment