AWESOME AND EASY CHICKEN ENCHILADAS (REDUCED FAT)
This is a fantastic little recipe for sour cream and chicken enchiladas. I've seen some similar recipes posted at 'Zaar but not this exact one. This turns out perfect every single time. It's also easy to double the recipe so you can serve a larger group. I'm always asked for this recipe and it's so easy! It's very mild. If you like spicy/hot you could add some chopped jalapenos (see directions). Can make ahead and freeze - just take it out the night before to thaw in your refrigerator, then follow cooking instructions. *Prep and cooking times do not include cooking the chicken breasts.*
Provided by LifeIsGood
Categories Chicken Breast
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Divide the shredded chicken, onions and 1 cup of the cheese equally into each tortilla. (This doesn't have to be exact or perfect here!).
- Roll them each tightly and place seam-side down into a greased (cooking spray) 9x13 baking dish.
- Prepare the sauce by combining soup, sour cream and green chilis (for a hotter recipe also add 1/4 cup finely chopped jalapenos).
- The sauce should be of a thick gravy-like consistency. You may need to add a little water to thin it out (I usually add about 1/2 a can of water to reconstitute the soup).
- Pour sauce over the rolled tortillas.
- Bake for about 20 minutes.
- Remove from oven and top with remaining cheese.
- Return to oven until the cheese melts.
- Ole!
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Love of My life
[email protected]I made these enchiladas for my family and they loved them! The chicken was tender and juicy, and the sauce was flavorful and not too spicy. I'll definitely be making these again.
Kazi Mili
[email protected]These enchiladas were easy to make and very tasty. I used a store-bought enchilada sauce to save time, and it worked well. The reduced-fat version was still very flavorful.
rokon Islam
[email protected]I'm a big fan of enchiladas, and these were some of the best I've ever had. The chicken was perfectly cooked and the sauce was amazing. I'll definitely be making these again soon.
Rijan Pandey
[email protected]These enchiladas were delicious! I followed the recipe exactly and they turned out perfect. I especially liked the reduced-fat version because it was healthier without sacrificing any flavor.
Henock Semaw
[email protected]I made these enchiladas for a potluck and they were a hit! Everyone loved them, even the people who don't usually like enchiladas. The reduced-fat version was a good choice because it wasn't too heavy.
Momin Shahzad
[email protected]I'm a vegetarian, so I made these enchiladas with tofu instead of chicken. They were delicious! The tofu was cooked perfectly and the sauce was flavorful and not too spicy.
Abiodun Ibrahim
[email protected]These enchiladas were a great way to use up leftover chicken. They were easy to make and very tasty. I'll definitely be making these again.
Kh Anara
[email protected]I made these enchiladas for my family and they loved them! The chicken was tender and juicy, and the sauce was flavorful and not too spicy. I'll definitely be making these again.
Brent Cheney
[email protected]These enchiladas were easy to make and very tasty. I used a store-bought enchilada sauce to save time, and it worked well. The reduced-fat version was still very flavorful.
Sahjad Ali khan
[email protected]I'm a big fan of enchiladas, and these were some of the best I've ever had. The chicken was perfectly cooked and the sauce was amazing. I'll definitely be making these again soon.
Md Parvaz
[email protected]These enchiladas were delicious! I followed the recipe exactly and they turned out perfect. I especially liked the reduced-fat version because it was healthier without sacrificing any flavor.
Raymmond Kanamwangii
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them, even the pickiest eaters. The reduced-fat version was a good choice because it wasn't too heavy.
Climax Johnson
[email protected]These enchiladas were easy to make and turned out great! I used a rotisserie chicken to save time, and it worked perfectly. The reduced-fat version was still very flavorful and satisfying.
Md. aslam
[email protected]I'm not usually a fan of enchiladas, but these were amazing! The chicken was tender and juicy, and the sauce was flavorful and not too spicy. I'll definitely be making these again.
Zuhaib Sarwar
[email protected]These chicken enchiladas were a hit with my family! The reduced-fat version was just as delicious as the regular version, and it's a healthier option too. I'll definitely be making these again.