Ingredients for Awesome And Easy Chicken Enchiladas Reduced Fat
- 12 corn tortillas
- 2 cups cooked chicken breasts, shredded
- 1 onion, chopped (about 1/2 cup)
- 2 cups Monterey Jack cheese, shredded
- 1 (10.75 ounce) can condensed reduced-fat cream of chicken soup
- 1 cup reduced-fat sour cream
- 1 (4 ounce) can chopped green chiles, undrained
- 1 tablespoon olive oil
- 2-4 tablespoons water (optional)
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How to Make Awesome And Easy Chicken Enchiladas Reduced Fat
- Preheat oven to 400°F (200°C).
- Cook chicken breasts (not included in prep/cook time). Shred 2 cups cooked chicken.
- Sauté 1/2 cup chopped onion in 1 tablespoon olive oil until softened.
- Divide the shredded chicken, sautéed onions, and 1 cup of shredded cheese evenly among 12 corn tortillas.
- Roll each tortilla tightly and place seam-side down in a greased 9x13 inch baking dish.
- In a medium bowl, whisk together 1 (10.75 ounce) can condensed cream of chicken soup, 1 cup reduced-fat sour cream, and 1 (4 ounce) can chopped green chiles (undrained).
- Adjust the sauce consistency by adding 2-4 tablespoons of water if needed to achieve a thick gravy-like texture.
- Pour the sauce evenly over the enchiladas.
- Bake for 20 minutes.
- Remove from the oven and sprinkle with the remaining 1 cup shredded cheese.
- Return to the oven and bake until the cheese is melted and bubbly (about 5-7 minutes).
- Let stand for 10 minutes before serving. ¡Buen provecho!
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
45g
Fat
75g
Carbs
34g
