Saturday, 11 April 2015

Chicken Enchiladas

Title: Chicken Enchiladas           submitted by Marina Wood


Even if you're not a fan of Mexican food, you'll like these. Come on--even MARINA likes 'em..... so you can tell I got this off my families website.... anyway you guys could use HOT salsa to spice it up once they are cooked!


2lbs of         chicken 
10-12          flour tortillas (taco, not burrito size) 
14.5oz can   diced tomatoes 
4-6 oz. can   diced green chilies 
1 cup           sour cream 
10.5 can      cream of chicken soup 
                   grated cheese


Dice chicken and cook in a frying pan. Add tomatoes and chilies and let simmer for 10-15 minutes. Spread tortillas with sour cream. Spoon approx. 1/4 cup of chicken mixture onto each tortilla and sprinkle with cheese. Roll tortillas and place in a 9x13 baking dish. Mix soup with a can of water and pour over rolled tortillas. Sprinkle with cheese. Bake at 350 for 30 minutes. 

This is a pretty 'plain' enchilada but I love them. Sometimes I throw in black olives, mushrooms, green or red peppers, etc.. 

It's easy (and still yummy) to make a healthier version by doing the obvious things...low fat/thin wheat tortillas, fat-free or lite sour cream, and 98% fat-free soup. I'm not a fan of reduced fat cheese but only using a little of the real stuff helps out the calorie count.

Number Of Servings: 10

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