You guys! This enchilada recipe! So, so good. Matthew claims it's now in his top five (though I calculate at least ten recipes in his "top five"), and I love that you can make a massive batch of these and freeze the extras for a quick and easy meal during the week. They taste EXACTLY the same reheated.
And they're reduced fat! Made with fat free yogurt and lower fat cheese. Hope you try 'em!
Reduced Fat Cheesy Chicken Enchiladas
2 1/2 cups boiled, chopped chicken breasts
2 cups (8 ounces) shredded reduced fat 4 cheese Mexican blend cheese
1 2/3 cups plain fat free yogurt
1/3 cup butter, melted
1/4 cup chopped onion
1 tsp minced garlic
1/4 tsp ground black pepper
1 (10 3/4 oz) can condensed reduced fat, reduced sodium cream of chicken soup, undiluted
1 (4.5 oz can) chopped green chiles
8 (8 inch) flour tortillas. If you can find these "homemade" somewhere, like at your grocery store's bakery, those will be best! Texans, HEB's bakery makes amazing flour tortillas.
1 TBS canola oil
1/2 cup shredded reduced fat cheddar cheese
1/4 cup chopped green onions
1. Boil chicken breasts and preheat oven to 350°.
2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5-10 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
Serve with a fresh green salad, some crisp white wine, and enjoy! :)
Original recipe here.