2 cups chopped roasted skinless, boneless chicken breast
(about) 2 breasts
2 garlic cloves, minced
2 (4.5-oz) cans diced green chiles, undrained
1 (14.5-oz) can petite diced tomatoes, undrained
2 cups 2% reduced- fat milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
6 (8 inch) fat-free flour tortillas
2 cups (8 oz) shredded Swiss cheese, divided
Preheat oven to 350 degrees.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.
Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
Warm tortillas according to jpackage directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons cheese down center of each tortilla, roll up. Arrange filled tortillas in bottom of a 13 x 9 inch baking dish coated with cooking spray. Pour milk mixture over tortillas; top evenly with remaining 1 cup cheese. Bake at 350 degrees for 25 minutes or until cheese is bubbly. Remove from oven.
Broil casserole for 3 minutes or just until the cheese begins to brown.
Add a dash of cumin or paprika to the onions, if you'd like You can also use purchased rotisserie chicken and preshredded cheese to save time.
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