Low-Fat Chicken Enchiladas

Print

Rating:

(0 votes) 0 0

Still cheesy and delicious, but with much less fat than a regular recipe.

Ingredients

1 lb. boneless skinless chicken breast, or turkey, poached
2 14 oz. cans Campbell's Healthy Request Cream of Mushroom soup
1 onion, chopped
1 green chili, diced
1 12 oz. can evaporated skim milk
8 oz. low-fat cheddar cheese
1 pkg. corn tortilla
1 C. low-fat Monterey jack cheese

Directions

Preheat oven to 350 degrees. Shred poached chicken and set aside. Heat rest of ingredients (except cheese and tortillas) in saucepan and set aside. Spray 9x13-inch pan with Pam. Heat corn tortilla. Place chicken and sauce down middle. Roll and place in pan. Pour remaining sauce over top of enchiladas and top with cheese. Bake until bubbling and lightly brown.

Yield: 8 servings