Tuesday, October 25, 2011

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
2 grilled chicken breasts, diced 
1 cup light sour cream
1 can 98% fat free cream of mushroom soup
3 oz light cream cheese
1 small can diced green chiles 
1 small can green chile enchilada sauce
1 roma tomato 
1 white mushroom 
1 small jalapeño
1 tsp cumin
1 tsp red pepper flakes
1 tsp chili power
1 tsp pepper
8 oz mexican blend shredded cheese
10 whole wheat tortillas
cooking spray & 9x13 glass cooking dish


1. Pre-heat oven to 350 degrees.

2. In sauce pan mix cream of mushroom soup, sour cream, cream cheese, chicken, and green chiles over medium heat. 

3. Once the mixture starts to bubble add in mushrooms, tomatoes, and jalapeño and reduce the heat.

4. Add in cumin, red pepper flakes, chili powder, and pepper. Reduce the heat.

5. Spray your 9x13 glass dish with cooking spray.

6. Soften the tortillas in the microwave for 30 seconds. Using a dinner plate place small spoonful of enchilada sauce to coat one tortilla at a time. Place a small spoonful of the chicken mixture into the tortilla, & tightly roll the tortilla. Place in 9x13 glass pan. Repeat until all the mixture is gone. This mixture should be enough for one package of 10 tortillas. 

7. Cover the entire dish with the shredded cheese. 

8. Bake at 350 degrees for 15 minutes.
Then increase the temperature to 385 degrees for 10 more minutes. 

I served this with a rice & vegetable mixture.

Rice & Vegetable Stir Fry Mixture
1 cup white rice 
1 bag frozen mixture vegetables 
1/2 cup butter 
1 tsp seasoning salt 
1 tsp pepper 


Cook rice according to box. In the meantime place frozen vegetables in a skillet that has been sprayed with cooking spray. Once the vegetables become tender add cooked rice, butter, and S&P. Cover the skillet with lid & reduce the heat. Let simmer for 10 minutes. 


Dana Rae 

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