1.5 lbs boneless, skinless, chicken breast (cooked and chopped) 1 can Cream of Chicken soup, Healthy Request 2 Cups lowfat shredded cheddar and monterey jack cheese 12 white corn tortillas 1 can chopped green chiles 1 small white onion, chopped
preheat oven to 350, cook chicken breast, chop, set aside. in a mixing bowl combine soup, green chiles, and 1/2 cup of cheese, add chicken. Heat tortillas for 1 minute in microwave (or until softened) fill each tortilla with 2 Tbsp of chicken mixture. Add Green enchilada sauce to remaining chicken mixture, set aside. Place enchiladas in oven and bake for 30 minutes and then smother with sauce mixture and remaining cheese. Bake for an additional 15-20 minutes or until sauce is bubbly and cheese is melted. Garnish with diced tomatoes and serve with a green salad-YUM!!
Tasty but was annoyed to find that an item was left off the list of ingredients...Green Enchilada Sauce...and it never said when to add the onions. Although tasty it is very dry with no Green Enchilada Sauce...bummer...next time I will make sure to read the actual recipe first :)