Chicken Enchiladas

5 Oct

Of all the many, many things I’ve cooked (some healthy, some not-so-healthy) over the years, this is my husband’s favorite meal. If I had time to make this once a week, he would not complain. It is pretty darn yummy, and makes great left overs too.

-1.25 lbs chicken breast (boneless)
– 1 8 oz block fat free cream cheese
– 1/2 can of 98% fat free cream of chicken soup
– can of chopped green chiles
– 8 flour tortillas, fajita size (the size that’s about 90 cal each)
– 1 cup 2% shredded cheddar cheese- reduced fat
– 1 can red enchilada sauce
– salt and pepper to taste

1. Cook chicken and shred it (I leave it in the crockpot for about 7 hours and it shreds easily)
2. Mix chicken with cream cheese, soup, green chiles, and salt and pepper.
3. wrap 4 tortillas in a napkin and microwave for 20 seconds to warm and soften. Remove them and repeat with remaining 4 tortillas.
4. Divide chicken mixture evenly between the 8 tortilla shells. About 1/3 cup filling per tortilla.
5. Fold tortilla over filling and tightly roll tortilla around filling. Do not fold in edges.
6. Spray a pyrex baking pan with nonstick spray, and line enchiladas side by side across pan.
7. Pour enchilada sauce evenly over enchiladas, and top with shredded cheese.
8. Bake at 350 for 20-25 min.
9. Serve with reduced fat sour cream or plain greek yogurt! yum.

8 servings= 265 Calories per serving

enchilada 1

enchilada 2

enchilada 3

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