AWESOME AND EASY CHICKEN ENCHILADAS (REDUCED FAT)
This is a fantastic little recipe for sour cream and chicken enchiladas. I've seen some similar recipes posted at 'Zaar but not this exact one. This turns out perfect every single time. It's also easy to double the recipe so you can serve a larger group. I'm always asked for this recipe and it's so easy! It's very mild. If you like spicy/hot you could add some chopped jalapenos (see directions). Can make ahead and freeze - just take it out the night before to thaw in your refrigerator, then follow cooking instructions. *Prep and cooking times do not include cooking the chicken breasts.*
Provided by LifeIsGood
Categories Chicken Breast
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Divide the shredded chicken, onions and 1 cup of the cheese equally into each tortilla. (This doesn't have to be exact or perfect here!).
- Roll them each tightly and place seam-side down into a greased (cooking spray) 9x13 baking dish.
- Prepare the sauce by combining soup, sour cream and green chilis (for a hotter recipe also add 1/4 cup finely chopped jalapenos).
- The sauce should be of a thick gravy-like consistency. You may need to add a little water to thin it out (I usually add about 1/2 a can of water to reconstitute the soup).
- Pour sauce over the rolled tortillas.
- Bake for about 20 minutes.
- Remove from oven and top with remaining cheese.
- Return to oven until the cheese melts.
- Ole!
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methum ranmira
[email protected]These enchiladas were a bit too messy to eat, but they were still delicious.
VSDC Video Editting Info Tech
[email protected]I love the reduced-fat version of this recipe. It's a healthier way to enjoy my favorite dish.
orishaba junior
[email protected]These enchiladas were a bit bland for my taste. I added some extra spices and they were much better.
Kanakulya Prince John
[email protected]I'm not a fan of chicken, so I substituted it with tofu. It turned out really well!
nien payruut
[email protected]These enchiladas were easy to make and they tasted great. I would definitely recommend them.
David Boyd
[email protected]I followed the recipe exactly, but my enchiladas didn't turn out as good as the picture. They were still tasty, though.
Ephraime Tagese
[email protected]These enchiladas were okay, but I've had better.
Tiger Butt
[email protected]I had some trouble finding some of the ingredients, but it was worth it in the end. These enchiladas were amazing!
Kevin Thomas
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them.
Youtube Ropy
[email protected]I'm not a huge fan of enchiladas, but these were actually really good. I'll definitely be making them again.
Lesed Vanessa
[email protected]These enchiladas were a hit at my party. Everyone loved them!
Sarah Jackson
[email protected]I love that this recipe uses reduced-fat ingredients. It's a great way to enjoy enchiladas without feeling guilty.
Syed Sharif Hossain
[email protected]These enchiladas were delicious and easy to make. I used a rotisserie chicken to save time and they turned out great.
Davies Simwanza
[email protected]My family loved these chicken enchiladas! They were so easy to make and the reduced-fat version was a healthier choice. I will definitely be making these again.