Southwest Chicken Enchiladas - Healthier Version

"I found this recipe while browsing for some way to use sour cream. I modified it a little bit more to make it lower in fat and added some veggies. You could sub the chicken with lean ground beef."
 
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Ready In:
1hr
Ingredients:
23
Serves:
6
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ingredients

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directions

  • In a medium skillet, cook the almonds and onion in the olive oil over medium heat until the onion is tender and nuts are lightly toasted.
  • Add 1 tablespoon of green chiles, 1/2 cup diced tomatoes, mushrooms, and chicken to skillet; reserve remaining peppers and tomatoes. Cook until chicken is slightly browned, stirring, about 3 minutes. Remove from heat.
  • In a medium bowl, combine cream cheese, 1 T milk, chili powder, coriander, and pepper. Add chicken mixture; stir until combined.
  • Preheat oven to 350.
  • Spoon about 3 tablespoons of the chicken mixture onto each tortilla near one edge; roll up.
  • Spray a 3qt rectangular baking dish with cooking spray. Place filled tortillas, seam side down, in single layer in the baking dish. Set aside.
  • For sauce, in a medium bowl combine the reserved chile peppers, soup, sour cream, and 1 cup milk. Pour evenly over the tortillas in the baking dish. Cover with foil.
  • Bake in preheated oven for about 20 minutes or until heated through.
  • Remove foil. Sprinkle enchiladas with remaining tomatoes and olives. Top with cheese.
  • Return to oven, and bake 5 minutes until cheese is melted. Enjoy!

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