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Cheesy Chicken Enchiladas Recipe

   
 

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     Cheesy Chicken Enchiladas

Category   Entrees - Maindishes
Sub Category   None
Servings   8

Ingredients
2.5 cups chopped cooked chicken breast
8-oz shredded reduced fat Mexican cheese blend
1 2/3 cup plain low-fat yogurt
1/3 cup butter, melted
1/4 cup chopped onion
1 tsp minced garlic
1/4 tsp freshly ground black pepper
1 can reduced fat, low-sodium Cream of Chicken soup
4.5 oz can diced green chiles, drained
 
pickled jalepenos, chopped, to taste
8 8-in flour tortillas
1 Tbsp canola oil
Cooking spray
1/2 finely shredded reduced-fat sharp Cheddar cheese

Instructions
Preheat oven to 350.
Combine first 9 ingredients in a large bowl. Remove 1 cup of mixture and set aside.
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 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 of chicken mixture down middle of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13x9 baking pan coated with cooking spray. Repeat with remaining 7 tortillas. Spread reserved 1 cup of chicken mixture over tortillas.
Cover and bake for 20 minutes. Uncover and sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.


Originally Submitted
10/30/2010





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