Monday, June 01, 2015

Skinny Chicken Enchiladas

Hello friends, I hope you all had a wonderful weekend!  Today certainly does not feel like June 1st here in Cleveland.  It was 66 in the house this morning and promptly turned that furnace right back on.  Totally crazy!! Needless to say, we will not be going to the splash park today.   I wanted to share with you an easy Skinny Chicken Enchiladas recipe that is simple and delicious!!   You know I am all about simplicity...and Mexican food, so when I found a recipe that is healthy, easy and it tastes amazing? Love it!!  Delicious and super healthy!!

  • 16 oz boneless skinless chicken breasts, cooked + shredded (about 2.5 cups shredded chicken) 
  • 8 oz reduced-fat sour cream
  • ¼ cup skim milk
  • 10¾ oz can Campbell’s® Healthy Request® Cream of Chicken Soup
  • 1 Tbsp fresh cilantro, chopped (I used the Cilantro that comes in a tube, worked perfectly!)
  • 10 oz can Ro*Tel® Diced Tomatoes and Green Chilies
  • 1 cup onion, diced
  • 4 oz can diced green chilies
  • 8 Small Tortillas
  • ½ cup reduced-fat Cheddar shredded cheese
How to Make It
    Preheat oven to 350 degrees. Lightly coat a 9" x 13" baking dish with nonstick cooking spray and set aside.  In a saucepan, mix together sour cream, soup, milk and cilantro. Heat through and set aside.  Combine the chicken, Ro*Tel®, onions and green chilies in a pan sprayed with cooking spray.  Heat until onions are transparent.  Warm the tortillas until flexible.  Fill each tortilla with about 2 Tbsp of the chicken mixture.  Roll the tortilla up and place seam side down (or they will unravel) in baking dish.  Sprinkle Shredded Cheese over the top of the rolled tortillas.

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