Hispanic Kitchen

Spice It Up!

Trade the traditional enchilada sauce for a creamy, cheesy topping on this Mexican chicken recipe. Your family will never know they're enjoying a lightened meal.

Ingredients:

2 1/2 cups chopped cooked chicken breast
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 2/3 cups plain low-fat yogurt
1/3 cup butter, melted
1/4 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
1 (4.5-ounce) can chopped green chiles, drained
8 (8-inch) flour tortillas
1 tablespoon canola oil
Cooking spray
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
1/4 cup chopped green onion

Preparation

1. Preheat oven to 350°.

2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.

3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9--inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.

Kitchen Notes: Serve with a salad of fresh mango, jicama, and shredded lettuce topped with a lime vinaigrette.

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Comment by Mati' Fager on May 13, 2013 at 12:40pm

Here you go peeps... I went to the "MyRecipes.com" page (on video) for them, which came from the "Cooking Light" page.  Ughs...

Ingredients:

  • 2 1/2 cups chopped cooked chicken breast
  • 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
  • 1 2/3 cups plain low-fat yogurt
  • 1/3 cup butter, melted
  • 1/4 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/4 teaspoon freshly ground black pepper
  • (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
  • (4.5-ounce) can chopped green chiles, drained
  • (8-inch) flour tortillas 
  • 1 tablespoon canola oil 
  • Cooking spray 
  • 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
  • 1/4 cup chopped green onion
Comment by Rae on May 13, 2013 at 10:20am
Sorry but on my screen I didn't get the ingredient list. Is there one?
Comment by Michael Duran on May 13, 2013 at 10:09am

Sounds GREAT, The first nine ingredients how much of each ,didn't see on recipe. 

Comment by Claudine Kenyon on January 25, 2013 at 7:53am

I made these the other night and LOVED them! I added cilantro and 2 jalapenos though :) Thanks for sharing

Comment by chefgaudry on January 23, 2013 at 11:39pm

trying this next weekend



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