Recipes
LOWFAT CHICKEN ENCHILADAS
Lowfat Chicken Enchiladas
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INGREDIENTS
- 4 chicken breasts, Boned & cooked
- 2 cans reduced-fat cream of mushroom soup
- Non-fat cooking spray
- 1 1/2 cups evaporated skim milk
- 1 tsp. garlic powder
- 1 can green chilies, drained & chopped
- 8 oz. fat-free cream cheese
- 1 pkg. fat-free flour tortillas
- salt & pepper to taste
- 8 oz. fat-free cheese, grated
DIRECTIONS
Spray a non-stick pan with cooking spray. Place chicken in skillet & cook until done. Add
a small amount of water if necessary. Chop cooked chicken into small pieces. Combine
soup, milk, chilies, garlic powder, salt, & pepper in a saucepan. Heat over medium & set
aside. Spray 9x13 pan with cooking spray. Heat tortillas in microwave until barely warm.
Place some chicken in the center of each warmed tortilla. Add some of the heated sauce &
a strip of cream cheese to each one. Roll & place in prepared dish. Pour remaining sauce
over enchiladas & top with grated cheese. Bake in preheated 350° oven for 30 minutes or
until cheese is bubbly.
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