Chicken Enchiladas

"These enchiladas are so good and easy to make! This is comfort food! It is pretty rich and fattening so I lightened the original recipe up by using olive oil and lowfat ingredients. The taste is not compromised at all."
 
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Ready In:
54mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Spray a large baking dish with cooking spray.
  • In a medium saucepan over medium heat,heat the olive oil and saute the green onion until tender (about 3 to 4 minutes).
  • Add the garlic, then stir in the green chiles, cumin, cream of chicken soup and sour cream.
  • Mix well.
  • Reserve 3/4 of this sauce and set aside.
  • To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese.
  • Stir together.
  • Fill each flour tortilla with the chicken mixture and roll up.
  • Be careful not to overfill.
  • Place seam side down in the prepared baking dish.
  • In a small bowl combine the reserved 3/4 of the sauce with the milk.
  • Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar.
  • Bake in preheated oven 30-36 minutes until cheese is bubbly.
  • Garnish with tomatoes, lettuce, salsa, or anything you like.

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Reviews

  1. This was really good. I used leftover grilled chicken and used a Mexican blend cheese and used sweet onions rather than green, but other than that, I followed the recipe exactly. I did use chopped tomatoes, lettuce and some picante sauce for topping after dishing it up. I served it with Mexican Rice, recipe # 36011 which was very good also. I will make this again.
     
  2. This was such a great dish! I added some chopped red and yellow peppers with the green onions to soften, and also added some jalapeno puree to the sauce for a little more zip. It got rave reviews from all diners. Thanks for sharing this recipe!
     
  3. Great flavor and easy to make. I garnished the enchiladas with lettuce, tomato, onion, salsa and a few jalapeno slices for an extra kick. We loved this low-fat version of a Mexican classic.
     
  4. This was an excellent lower fat alternative to traditional enchiladas. The sauce is fantastic! I added some thinly sliced mushrooms and 1/2 a can of black beans to the sauce. I also did as suggested by others and added a little canned enchilada sauce to the bottom of the casserole dish and a little on top of the enchiladas. But I don't honestly think it needed it. I will definitely be making this again!
     
  5. I usually don't like chicken enchiladas but these were fantastic! They were easy to make and tasted great! I left out the green onions (we don't like them), and added canned red enchilada sauce to the top before I put them in the oven. I also added a little extra cheese since my husband loves cheese. I will definitely make these very often. Thanks for such a great recipe!
     
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RECIPE SUBMITTED BY

I am happily married to my best friend and we just bought our first house! No kids but we have 2 little dogs that we think the world of. I was born in California and although I have been on the East Coast for most of my life I am still displaced! I love the beach and hate the cold! In our free time we love to go to the beach or the mountains and hike or intertube down the lazy Shenendoah River. It is so beautiful there! I have loved to cook all of my life and will read cookbooks like they are novels! Participation & Awards: These are some of the fun games and clubs here at Zaar. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/berriesblinkie.gif" alt="Image hosted by Photobucket.com"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif"> <img src="http://i161.photobucket.com/albums/t237/akplongmeadow/ZWT3b.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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