(Recipe can be found on the Cooking Light site here.)
Step by Step Instructions:
To make these chicken enchiladas full of deliciousness, the following ingredients are needed: 1/3 cup of melted Butter, 2 1/2 cups of chopped, cooked Chicken Breast (about 3 chicken breasts), Canola Oil, Diced Green Chiles (canned), Cream of Chicken Soup, Sharp Cheddar (finely shredded and reduced fat), Mexican-style 4-cheese blend, Fat free Greek Yogurt, Green Onions, Pepper, 1 teaspoon of Minced Garlic, 1/4 cup diced Onions, and 8 Flour Tortillas (8-inches). Make your life easier by cutting everything up in advance, so the ingredients are waiting on you.
Preheat the oven to 350 degrees. In a large bowl combine 2 1/2 cups chicken breast (chopped), 2 cups Mexican cheese blend (reduced fat), 1 2/3 cups plain low-fat yogurt (I went with Fage Greek Yogurt that was fat free and it worked beautifully), 1/3 cup melted butter, 1/4 cup chopped onion, 1 teaspoon of minced garlic, 1/4 teaspoon pepper, 1 can of cream of chicken soup (reduced fat and sodium), and 1 can chopped green chiles (drained).
Combine the ingredients well and then set aside 1 cup of the filling to put on the enchiladas before baking.
Then grab a pan and heat it over medium-high heat. Brush Canola oil on both sides of the tortilla and heat each side for about 5 seconds. I loved this idea because it helps make the tortillas easier to fill and roll, plus they will be softer too.
As soon as the tortilla is heated, spread 1/2 cup of filling on each tortilla and roll it jelly-roll style.
Place each filled tortilla seam-side down in a 9 x 13 inch baking pan that has been sprayed with cooking spray.
I used any remaining filling and the 1 cup of reserved filling to spread over the top of the 8 enchiladas so that they had great flavor inside and out and kept the enchiladas from drying out.
Cover the pan with foil and bake for about 20 minutes.
While the enchiladas are baking, weight out 2 ounces of finely shredded, reduced fat sharp cheddar cheese. Then chop up the green parts of about 3 green onions, so you have roughly 1/4 cup for the topping.
After 20 minutes of baking, remove the enchiladas from the oven. Discard the foil, top it with the cheese and green onions. Holy cow, they look good already!!
Put the enchiladas back in the oven for about 5 more minutes to melt the cheese. Then dish them up! One serving is one enchilada, and it will hit the spot completely! In fact, I can’t wait to go grab some for leftovers right now! Enjoy and be sure to share with the ones you love!
Cheesy Chicken Enchiladas
Makes 8 enchiladas – serving size is 1 enchilada
2 1/2 cups chopped cooked chicken breast
2 cups (8 ounces) pre-shredded reduced-fat 4-cheese Mexican blend cheese
1 2/3 cups plain low-fat yogurt
1/3 cup butter, melted
1/4 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
1 (4.5-ounce) can chopped green chiles, drained
8 (8-inch) flour tortillas
1 tablespoon canola oil
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
1/4 cup chopped green onions
1. Preheat oven to 350°.
2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
Amount per serving
Saturated fat: 10.4g
Monounsaturated fat: 6.7g
Polyunsaturated fat: 1.5g