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
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