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Cheesy Chicken Enchiladas

Servings 8
Author May 2009

Ingredients

  • 2 1/2 cups chopped cooked chicken breast
  • 2 cups
  • 8 ounces preshredded reduced-fat 4-cheese Mexican blend cheese
  • 1 2/3 cups plain low-fat yogurt
  • 1/3 cup butter -- melted
  • 1/4 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/4 teaspoon freshly ground black pepper
  • 10 3/4 ounces condensed reduced-fat -- reduced-sodium cream of chicken soup such as Healthy Request, undiluted
  • 4 1/2 ounces chopped green chiles -- drained
  • 8 8-inch flour tortillas
  • 1 tablespoon canola oil
  • Cooking spray
  • 1/2 cup
  • 2 ounces finely shredded reduced-fat sharp cheddar cheese
  • 1/4 cup chopped green onions

Instructions

  1. 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 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.
  4. Wine note: Just as a crunchy green salad with mango will complement Cheesy Chicken Enchiladas, so too will a crisp, tropical fruit-filled California chardonnay, like Kali Hart Vineyard Chardonnay 2007 ($17). With its medium body and lively acidity, this white wine slices through creamy dairy products, like cheese and yogurt. A shot of citrus flavor and a nice bit of lingering sweetness also give it the ability to balance spicy chiles. -Jeffery Lindenmuth