Zutaten für Super Easy And Yummy Chicken Enchiladas
- Chicken Breast
- Yellow Onion
- 4 cups shredded cheddar cheese
- Diced Green Chilies
- 98% Fat Free Cream Of Chicken Soup
- Light Sour Cream
- Flour Tortillas
- Taco Seasoning Mix
- 1 tsp poultry seasoning
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Zubereitung von Super Easy And Yummy Chicken Enchiladas
- Cook 1.5 lbs boneless, skinless chicken breasts with 1 tsp poultry seasoning until cooked through.
- Cool completely, then shred chicken using a food processor.
- Sauté 1 medium onion (chopped) in 1 tbsp olive oil in a large saucepan until softened.
- Add shredded chicken, 1 (4 oz) can diced green chilis (reserve half), and 2 tbsp taco seasoning. Cook for 2 minutes.
- Remove from heat and stir in 2 cups shredded cheddar cheese.
- Prepare the sauce: In a medium bowl, combine 1 (10.75 oz) can cream of mushroom soup, 1 cup sour cream (or fat-free cottage cheese), and the remaining 1/2 can of diced green chilis.
- Preheat oven to 375°F (190°C).
- In a 9x13 inch baking dish, spread 1 cup of the sauce.
- Fill each of 10-12 flour tortillas with 1/8 to 1/10 of the chicken mixture. Roll up tightly and place seam-down in the baking dish.
- Pour the remaining sauce evenly over the enchiladas.
- Sprinkle the top with the remaining 2 cups shredded cheddar cheese.
- Bake for 20-25 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
5g
Fat
72g
Carbs
8g