Creamy Chicken Enchiladas

Submitted by WorkingMom2three

"This is a modified, lightened version of a recipe that I got from a friend. I cut out more than half the fat, but it is still really rich and yummy."

 

• Ready In: 55mins
• Ingredients: 9
• Yields: 10 enchiladas
• Serves: 20

ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts
• 1 onion
• 8 ounces low-fat cream cheese
• 8 ounces reduced-fat cheddar cheese or 8 ounces Mexican blend cheese, shredded
• 1 (7 ounce) can Old El Paso green chilies, chopped
• 10 wheat flour tortillas, 8-inch
• 1 (10 ounce) can green enchilada sauce
• 1 (10 1/2 ounce) can Healthy Request cream of chicken soup
• 2 tablespoons cilantro, chopped

directions

1. Cut up chicken and onion in large chunks. Put chicken and onion in sauce pan, cover with water, and boil for 20 minutes.
2. Soften cream cheese in microwave.
3. In a large bowl, combine cream cheese, 1 cup of the shredded cheese, the can of chilies, and the cilantro.
4. Drain the chicken and onion and put into a food processor and process until chunky/smooth. Combine with cream cheese mixture and mix well.
5. Combine the enchilada sauce and soup.
6. Coat the bottom of a 9x11 baking dish with sauce/soup mixture.
7. Fill a tortilla with approximately 1/2 cup of filling, roll up tortilla, and place seam side down in baking dish. Repeat until baking dish is full - about 10 enchiladas.
8. Cover the enchiladas with the remaining sauce/soup mixture. Sprinkle with remaining shredded cheese.
9. Bake at 375°F for 20 minutes.
10. This can be made ahead and frozen.

Reviews

[KeeperAtHome]

I really enjoyed this recipe. It is very flavorful, even using the lightened ingredients. I used 1lb. of 99% lean ground turkey in place of the chicken. Thanks for sharing. Made for Zaar Chef Alphabet Soup tag game.

 

[dawnadelicious]

I have made this recipe three times and every time it comes out perfect. The first time I made it I followed the directions without changing anything. It was awesome. The second time I didn't have fresh cilantro, but had dried, so I used that instead. I didn't notice any differance in taste. The third time I also used the dried cilantro. I found that using dried cilantro, I always had all the ingredients on hand. This makes for a quick last minute dinner. I put rice in the microwave to cook when I put the dish in the oven. They finish cooking about the same time and dinner is ready with little effort. I have recieved many compliments from company and family on this dish and have passed along the recipe.