Light & Creamy Chicken Enchiladas
"Got this from a Betty Crocker email and have made it a number of times. Very delicious and easy."
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
12 enchiladas
- Serves:
- 6
ingredients
- 1 cup plain fat-free yogurt
- 1 cup sour cream, reduced fat
- 1 (10 3/4 ounce) can fat free low-sodium cream of chicken soup
- 1 (4 1/2 ounce) can canned diced green chiles, undrained
- 12 flour tortillas
- 1 cup shredded cheddar cheese, reduced-fat (4 oz)
- 1 1⁄2 cups chicken, cooked & chopped
- 4 medium green onions, sliced (1/4 cup)
- 2 cups lettuce, shredded, if desired
- 1 cup chopped tomato, if desired
directions
- Heat oven to 350 degrees Fahrenheit. Spray 13 by 9 inch (3 quart) glass baking dish with cooking spray.
- In medium bowl, mix sour cream, yogurt, soup and chiles.
- Spoon about 3 tablespoons sour cream down center of each tortilla. Reserve 1/4 cup of the cheese and sprinkle tortillas with remaining cheese, chicken and onions.
- Roll up; place in baking dish.
- Spoon remaining sour cream mixture over tortillas. Cover with foil.
- Bake 25 to 30 minutes or until hot and bubbly. Sprinkle with reserved 1/4 cup cheese. Bake uncovered 5 minutes longer or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes.
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RECIPE SUBMITTED BY
MA HIKER
North Haven, Connecticut
I have been a member of recipezaar and food.com for years. This is definitely my go-to place for recipes and love that I can have all my individual cookbooks to sort and store recipes. ? I like to experiment when I cook and find that I rarely follow a recipe as it is written. I am also pretty health conscious and try to cook low-fat for regular everyday meals (you can't skimp on the rich stuff for holiday meals & treats!). I also avoid processed foods and use fresh wholesome ingredients whenever possible.
