Cheesy Chicken Enchiladas-Cooking Light

May 2009

• Ready In: 50 mins
• Serves: 8

Ingredients

• 2 1⁄2 cups  cooked chicken breasts, chopped
• 2  cups  preshredded reduced-fat 4-cheese  Mexican blend cheese
• 1 2⁄3 cups plain low-fat yogurt
• 1⁄3 cup butter, melted
• 1⁄4 cup onion, chopped
• 1  garlic clove, minced
• 1⁄4 teaspoon black pepper
• 1 (10 ounce) can  condensed reduced-fat  reduced-sodium cream of chicken soup
• 1 (4 1/2ounce) can  chopped green chilies, drained
• 8 (8 inch)  flour tortillas
• 1  tablespoon canola oil
•  cooking spray
• 1⁄2 cup  finely shredded reduced-fat sharp cheddar cheese
• 1⁄4 cup green onion, chopped

Directions

1. Preheat oven to 350°.
2. Combine the first 9 ingredients in a large bowl. Remove 1 cup of mixture and set aside.
3. Spray 13 by 9 inch baking dish with cooking spray.
4. Heat a large skillet over medium heat. Oil both side of one tortilla and heat in skillet for 5 seconds per side. Remove from pan and place 1/2 cup of chicken mixture in the middle of tortilla. Roll tortilla jelly roll style and and place seamside down into the baking dish. Repeat with remaining 7 tortillas.
5. Spread the reserved 1 cup of chicken mixture over the tortillas.
6. Cover and bake for 20 minutes.
7. Uncover, spread with cheddar cheese and green onions, and bake for 5 additional minutes.