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White Chicken Enchiladas

White Chicken Enchiladas
A thick and creamy sauce covers these corn tortillas that are filled with tender chunks of chicken. To suit our family's tastes, I usually leave out the red peppers and cumin. —Sharon Welsh of Onsted, Michigan
6 ServingsPrep: 15 min. Bake: 35 min.

Ingredients

  • 12 white or yellow corn tortillas (6 inches)
  • 4 ounces reduced-fat cream cheese
  • 1 tablespoon plus 1 cup fat-free milk, divided
  • 1 teaspoon ground cumin
  • 4 cups cubed cooked chicken breast
  • 1/2 cup chopped green onions
  • 1/2 cup chopped sweet red pepper
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) fat-free sour cream
  • 2 jalapeno peppers, seeded and chopped
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup shredded reduced-fat cheddar cheese

Directions

  • Wrap tortillas in foil. Bake at 350° for 10 minutes or until
  • softened. Meanwhile, in a large bowl, combine the cream cheese, 1
  • tablespoon milk and cumin until smooth. Stir in chicken. In a
  • nonstick skillet coated with cooking spray, saute onions and red
  • pepper until softened. Stir into chicken mixture.
  • In another bowl, combine the soup, sour cream, jalapenos, cayenne and
  • remaining milk. Stir 2 tablespoons soup mixture into chicken
  • mixture. Place 1/3 cup of chicken mixture down the center of each
  • tortilla; roll up.
  • Place seam side down in a 13-in. x 9-in. baking dish coated with
© Taste of Home 2013

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White Chicken Enchiladas (continued)

Directions (continued)

  • cooking spray. Top with remaining soup mixture. Cover and bake at
  • 350° for 30 minutes or until heated through. Uncover; sprinkle
  • with cheese. Bake 5 minutes longer or until cheese is melted.
  • Yield: 6 servings.
Nutrition Facts: One serving (2 enchiladas) equals 405 calories, 10 g fat (5 g saturated fat), 108 mg cholesterol, 435 mg sodium, 35 g carbohydrate, 3 g fiber, 40 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat-free milk, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013