Green Chile Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 chicken breasts, cut into thirds1 white onion, diced1.5 cups fat free sour cream1 8oz pkg cream cheese, reduced or fat free (neufchatel)1-2 cans diced green chiles (7 oz) (i add 2, i love green chiles)1 can fat free cream of chicken soup1 can fat free chicken broth2 cups low fat mozzarella cheeseGreen Enchilada Sauce on the side.2 (9x13) pans, sprayed with Pam
Cut chicken breasts into thirds, place in large soup pot/stock pot. Pour enough water in to cover. Cook on medium heat, until chicken is just cooked through (about 15 mins) drain, set aside. Add onion to pot with 1 tbsp evoo, and cook until soft. (about 5 mins)
While onions are cooking, Whisk together soup, 1/2 cup ff sour cream. Add chicken broth little by little, whisking in. (Sauce should be creamy, but not too runny, you might not use all of the chicken broth). Set aside. Shred the cooled chicken.
When onions are finished cooking, add 1 cup sour cream, entire 8 oz block cream cheese, and chiles, stir until mixed. Add the shredded chicken back in, mix well, and add a little salt to taste.
In a 9x13 dish, fill each tortilla with about a cup of chicken mixture, roll and place in pan seam side down. Contine until all 16 tortillas are filled.
Cover with foil, bake in oven, on middle rack at 350. for 25 minutes. After 25 minutes, remove foil and sprinkle mozzarella cheese over the top, let bake uncovered for 10 minutes more, or until cheese melts.
*Let cool for about 10 mins before serving, very hot! Spoon enchilada sauce on the side. Enjoy!!
*Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user DARSAN.
While onions are cooking, Whisk together soup, 1/2 cup ff sour cream. Add chicken broth little by little, whisking in. (Sauce should be creamy, but not too runny, you might not use all of the chicken broth). Set aside. Shred the cooled chicken.
When onions are finished cooking, add 1 cup sour cream, entire 8 oz block cream cheese, and chiles, stir until mixed. Add the shredded chicken back in, mix well, and add a little salt to taste.
In a 9x13 dish, fill each tortilla with about a cup of chicken mixture, roll and place in pan seam side down. Contine until all 16 tortillas are filled.
Cover with foil, bake in oven, on middle rack at 350. for 25 minutes. After 25 minutes, remove foil and sprinkle mozzarella cheese over the top, let bake uncovered for 10 minutes more, or until cheese melts.
*Let cool for about 10 mins before serving, very hot! Spoon enchilada sauce on the side. Enjoy!!
*Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user DARSAN.
Nutritional Info Amount Per Serving
- Calories: 308.1
- Total Fat: 9.6 g
- Cholesterol: 52.7 mg
- Sodium: 844.3 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 1.4 g
- Protein: 22.0 g
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