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  1. #1
    Join Date
    Dec 2005
    Total Likes
    0 Times in 0 Posts

    Default Light & Easy Chicken Enchiladas

    Order nail wraps from a Jamberry Independent Consultant
    Description: Delicious light recipe with a Mexican flair. Tastes awesome reheated! Can serve with fat free refried beans and a good Mexican rice side dish. Enjoy!

    Serving Size: 4-6

    Time: ~40 minutes

    Preparation: Preheat oven to 375.

    Difficulty: Easy

    • 1 tsp vegetable oil
    • 1 lb. boneless, skinless chicken breast halves, cut into bite sized pieces
    • 1 small onion, finely chopped
    • 1 can (10 ¾ oz.) low-fat cream of celery soup
    • 1 can (4.5 oz.) chopped green chiles
    • 1 cup (8 oz.) light dairy sour cream
    • 8 large fat-free flour tortillas
    • 1 can (10 oz) enchilada sauce
    • 4 oz. (1 cup) shredded 2% milk colby/Monterey jack cheese
    • In large non-stick skillet, heat oil over medium heat.
    • Add chicken and onion, cook stirring frequently until chicken is no longer pink, about 4-5 minutes.
    • Stir in soup, green chiles, and sour cream.
    • Spoon ½ cup filling down center of each tortilla; roll tortillas around filling.
    • Place tortillas, seam-side down, in a 9x13 inch baking dish that has been lightly coated with non-stick cooking spray.
    • Pour enchilada sauce over top and sprinkle with cheese.
    • Cover and bake at 375 until bubbly around edges and center is hot. (About 25 – 30 minutes)

  2. #2
    VIP Member
    Join Date
    Feb 2004
    Bawlmer, hon
    Total Likes
    564 Times in 245 Posts

    Default Re: Light & Easy Chicken Enchiladas

    I wasn't 100% sure about this going in - the combo sounded a little odd and non-Mexican sounding, but WOW! I really liked them and DH REALLY liked them - not to mention both my kids even at it. We only ate half of it, so we've got a freezer meal just waiting to be thawed out. Delish!


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