Taste of Home
White Chicken Enchiladas
TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 6 servings.
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
Ingredients
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12 white or yellow corn tortillas (6 inches)
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4 ounces reduced-fat cream cheese
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1 tablespoon plus 1 cup fat-free milk, divided
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1 teaspoon ground cumin
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4 cups cubed cooked chicken breast
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1/2 cup chopped green onions
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1/2 cup chopped sweet red pepper
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1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
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1 cup fat-free sour cream
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2 jalapeno peppers, seeded and chopped
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1/4 teaspoon cayenne pepper
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1/2 cup shredded reduced-fat cheddar cheese
Directions
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1.
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.
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2.
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.
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3.
Place seam side down in a 13-in. x 9-in. baking dish coated with 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.
Nutrition Facts
2 each: 405 calories, 10g fat (5g saturated fat), 108mg cholesterol, 435mg sodium, 35g carbohydrate (0 sugars, 3g fiber), 40g protein.
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