Cheesy Chicken Enchiladas- Cooking Light

Total: 30 minutes

Yield: 8 servings

Ingredients

· 2 ½ cups chopped, cooked chicken breast

· 2 cups (8 ounces) preshredded Mexican or sharp cheddar cheese

· 1 2/3 cups plain, low-fat yogurt

· 1/3 cup butter melted

· ¼ cup chopped onion

· 1 tsp. minced garlic

· ¼ tsp. black pepper

· 1 (10 ¾ ounce) can condensed, reduced-fat, cream of chicken soup, undiluted

· 1 (4.5 ounce) can of chopped green chilies, drained

· 8 (8-inch) flour tortillas

· 1 tbsp. canola oil

· Cooking spray

· ½ cup sharp cheddar cheese

· ¼ cup green onions

Preparation

1. Preheat oven to 350 degrees.

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 1 tortilla at a time, brush oil over both sides of the tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft.* Remove from pan; arrange chicken mixture down the center of the tortilla. Roll jelly-roll style; place filled tortilla, seam-side down in a 13x9- inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas.

4. When all 8 tortillas are rolled and in the baking dish, spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350 degrees for 20 minutes**. Uncover; sprinkle evenly with cheese and green onions; bake an additional 5 minutes or until cheese melts.

*Often, I omit toasting the tortillas in order to save time. However, the tortillas are easier to roll and more tender when they are toasted in the skillet.

**Instead of baking the dish immediately, I will freeze the tortillas and make them at a later date. Bake frozen tortillas until warm throughout.