Lianne's Creamy Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 lb boneless, skinless chicken breasts2 tbsp light olive oil1 4.5 oz can chopped green chilies, drained1 medium onion, chopped1 pkg Old El Paso 40% Less Sodium Taco Seasoning1/2 cup non-fat skim milk1/2 cup water1 cup fat free sour cream10 Whole Wheat Tortillas2 cups Kraft Fat Free Cheddar Cheese
Boil the chicken breasts in a large pot, with just enough water to cover. Boil until chicken is fully cooked and white throughout--about 25-30 minutes on medium heat. When slightly cooled, shred chicken, using two forks. Set broth aside for use in another recipe.
Preheat oven to 325 degrees.
In a non-stick skillet, heat olive oil over medium heat. Add chilies and chopped onion and saute until soft-about 8 minutes or so. Add package of taco seasoning, milk, and water. Bring to a boil.
Add shredded chicken and sour cream, mixing well. Stir until heated throughout.
Spread a thin layer of the liquid part of the skillet mixture in a Pam-sprayed 13" x 9" casserole dish. Divide the saucy chicken mixture evenly among each tortilla. Fold each enchilada; place seam-side down in baking dish. Pour remaining sauce (if any is left) over the tops of the enchiladas. Sprinkle with cheese.
Bake15-20 minutes or until heated through and cheese is melted.
Serving size is one enchilada. Makes 10 servings. Excellent with a side of refried beans!
Number of Servings: 10
Recipe submitted by SparkPeople user BAMAGIRL61299.
Preheat oven to 325 degrees.
In a non-stick skillet, heat olive oil over medium heat. Add chilies and chopped onion and saute until soft-about 8 minutes or so. Add package of taco seasoning, milk, and water. Bring to a boil.
Add shredded chicken and sour cream, mixing well. Stir until heated throughout.
Spread a thin layer of the liquid part of the skillet mixture in a Pam-sprayed 13" x 9" casserole dish. Divide the saucy chicken mixture evenly among each tortilla. Fold each enchilada; place seam-side down in baking dish. Pour remaining sauce (if any is left) over the tops of the enchiladas. Sprinkle with cheese.
Bake15-20 minutes or until heated through and cheese is melted.
Serving size is one enchilada. Makes 10 servings. Excellent with a side of refried beans!
Number of Servings: 10
Recipe submitted by SparkPeople user BAMAGIRL61299.
Nutritional Info Amount Per Serving
- Calories: 276.8
- Total Fat: 6.9 g
- Cholesterol: 32.8 mg
- Sodium: 736.4 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 4.4 g
- Protein: 23.6 g
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