HEALTHIER CHICKEN ENCHILADAS II
Using fresh garlic and low-fat Cheddar cheese, and tossing in some pinto beans and mushrooms make this classic recipe healthier.
Provided by MakeItHealthy
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- Melt the butter in a skillet over medium heat. Cook and stir green onion and garlic until fragrant, about 2 minutes. Add mushrooms and cook until lightly browned and tender, about 6 minutes. Stir in green chilies, cream of mushroom soup, and sour cream. Mix well. Reserve 3/4 this sauce in a bowl and set aside. Mix in chicken, pinto beans, and 1/2 cup of shredded Cheddar cheese to the remaining 1/4 of sauce in saucepan; stir together.
- Fill each tortilla with chicken mixture and roll up. Place seam side down in the prepared baking dish.
- Combine reserved 3/4 sauce with milk in a small bowl. Spoon this mixture over the rolled tortillas and top with remaining 1/2 cup shredded Cheddar cheese. Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 35 minutes.
Nutrition Facts : Calories 494 calories, Carbohydrate 81.7 g, Cholesterol 57 mg, Fat 14.4 g, Fiber 9.2 g, Protein 29.5 g, SaturatedFat 6.7 g, Sodium 1329.4 mg, Sugar 2 g
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Akash Jha
[email protected]Overall, I thought these enchiladas were pretty good. The chicken was tender and the sauce was flavorful. I would definitely make them again.
Manik
[email protected]These enchiladas were a bit dry. I think I would add more sauce next time.
Rence
[email protected]I love these enchiladas! They are easy to make and always a hit with my family and friends.
Brandon Ncube
[email protected]These enchiladas were amazing! The chicken was so tender and the sauce was flavorful. I will definitely be making these again.
Shah iqbal Iqbal
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. I think I will try making them again with less chili powder next time.
Logan Fu
[email protected]I've made these enchiladas several times and they are always a hit! They are easy to make and the flavor is amazing.
Ben Garza
[email protected]The chicken enchiladas were delicious! The chicken was tender and juicy, and the sauce was flavorful. I would definitely recommend this recipe.
Isaiah Gumm
[email protected]These enchiladas were a bit bland for my taste. I think I would add more spices next time.
Jplangeveldt Jplangeveldt
[email protected]I love these enchiladas! They are so easy to make and always a crowd-pleaser. I usually double the recipe so that I have leftovers for lunch the next day.
Hugo Balleza
[email protected]These enchiladas were easy to make and turned out great! The chicken was tender and the sauce was flavorful. I will definitely be making these again.
Franca Baby
[email protected]I made these enchiladas last night and they were delicious! The only thing I changed was that I used a rotisserie chicken instead of cooking my own. It saved me a lot of time and the chicken was still very moist and flavorful.
Iqra Mukhtar
[email protected]These enchiladas were a hit with my family! The chicken was tender and flavorful, and the sauce was just the right amount of spicy. I will definitely be making these again.