Chicken Enchiladas

Chicken Enchiladas

I made these from a recipe I found on pinterest, and they were great!! My husband loved them which is a major plus. I'm so glad he puts up with my pinterest cooking trials. :) I made a few changes which I noted at the end. Enjoy!

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 non-fat yogurt
• 1/3 cup butter, melted
• 1/4 cup chopped onion
• 1 teaspoon minced garlic
• 1/4 teaspoon freshly ground black pepper
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup
• 1 (4.5-ounce) can 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

Preparation

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.

***My variation: I did not use oil at all (cooking spray), and sprayed the tortillas with spray butter instead of coating in oil. I also cooked thawed chicken breast in chicken taco seasoning, salt, and pepper before dicing it up and adding to mix to give extra flavor. :)