White Chicken Enchiladas

Name: White Chicken Enchiladas
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 6-8 serving(s)
Ingredients: 12 corn tortillas; 4 ounces reduced-fat cream cheese; 1 tablespoon nonfat milk, plus; 1 cup nonfat milk (divided); 1 teaspoon ground cumin; 4 cups chopped cubed cooked chicken breasts; 1/2 cup chopped green onion; 1 teaspoon olive oil; 1/4 cup diced tomato; 1 can reduced-fat cream of chicken soup (undiluted); 1 cup fat free sour cream; 2 jalapeno peppers, chopped and seeded (optional); 1/4 teaspoon cayenne pepper; 1/2 cup low-fat cheddar cheese; 1/4 cup chopped green onion, to sprinkle on top

Submitted by Dawn399

"Tasty Enchiladas do not have to equal guilt. Quite a bit of calories have been trimmed off, but the taste is left in. You can be good and have your enchiladas too!"

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Ready In:: 1hr 20mins
Ingredients:: 15
Serves:: 6-8

ingredients

12 corn tortillas
4 ounces reduced-fat cream cheese
1 tablespoon nonfat milk, plus
1 cup nonfat milk (divided)
1 teaspoon ground cumin
4 cups chopped cubed cooked chicken breasts
¹⁄₂ cup chopped green onion
1 teaspoon olive oil
¹⁄₄ cup diced tomato
1 can reduced-fat cream of chicken soup (undiluted)
1 cup fat free sour cream
2 jalapeno peppers, chopped and seeded (optional)
¹⁄₄ teaspoon cayenne pepper
¹⁄₂ cup low-fat cheddar cheese
¹⁄₄ cup chopped green onion, to sprinkle on top

directions

Warm tortillas up by wrapping them in foil and heating at 350° F for 3-5 minutes.
Keep wrapped and set aside.
Continue to preheat oven at 375° F.
In a large bowl mix cream cheese, 1 TBl.
of milk, and cumin until smooth, then add chicken to mix.
Sautee green onions in olive oil until tender and add to chicken mixture.
In another bowl combine soup, sour cream, jalapenos, cayenne, and milk (1 cup).
Mix well and and add 1/4 cup soup mixture to chicken mixture and stir.
Spray a large baking pan with no stick cooking spray.
Place@ 1/3 cup of chicken mixture in each tortilla, roll up and place seam side down in large baking pan.
Top with remaining soup mixture.
Cover with Aluminum foil and bake for 30 minutes at 375° F.
Uncover and sprinkle with cheese, remaining green onion, and tomato and bake 5 minutes longer or until cheese is melted.
*youcan substitue mild green chile for jalapenos.
*SomtimesI add 1/3 cup corn to the chicken mixture.

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Reviews

I could eat these every day!

Spicy Ginny
I love white chicken enciladas and these are very good without being as bad for you! They use common ingredients most of which I already had. I will use green chile for jalapenos as it was a little spicy for my husband. Otherwise I loved them (my husb didn't as much as I did therefor 4 stars). I would serve these for company in a relaxed setting.

Carred

RECIPE SUBMITTED BY

Dawn399

United States

I?m ?originally from Texas, but now live in Florida. Still gotta have that spice though....love chipotle peppers, habaneros, and jalapenos. This is a picture of myself & my 2 daughters taken in Dec'06. I am working on my graduate degree, & still work as a nurse prn. When I'm not cooking and eating what I cook... I head for the gym to work out. As far as cookbooks, I love the church/ community cookbooks, where someone has dug out old handwritten recipes by granny and shared them with others-those are the best kind. If I had a month off, I'd for sure go hiking, would love to visit Australia and New Zealand.?

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