Green chili chicken enchiladas
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | mediums | Flour tortilla; room |
| 4½ | ounce | Green chiles |
| 10 | ounces | Chicken breast; cooked |
| 1 | cup | Mozzarella cheese; part skim milk, shredded |
| ½ | cup | Milk |
| ½ | medium | Onion |
| 1 | ounce | Cooking sherry |
| 8 | tablespoons | Sour cream; fat free |
| 1 | cup | Healthy Request cream of chicken soup |
| 2 | ounces | Chicken broth; low sodium |
Directions
Saute onion in teflon pan. Add cooking sherry, ½ can green chilies, ½ cup soup, ½ cup milk, and chicken. Heat until thoroughly heated, 1-3 minutes. Place 2 tablespoons filling in middle of each tortilla and roll.
Place seam side down in baking dish that has been sprayed with cooking spray. Continue with remaining tortillas. Heat ½ cup soup, chicken broth, remaining chilies, cheese, and sour cream to make sauce. Pour warm sauce over filled tortillas. Cover baking dish with foil and bake for 20 minutes in 350 oven.
Recipe by: Bryan Memorial Hospital Posted to TNT Recipes Digest, Vol 01, Nr 944 by kstrand@... on Jan 16, 1998