Cheesy Chicken Enchiladas Recipe

Category		Entrees - Maindishes
Sub Category		None
Servings		8 (1 ench. each)
Wine/Beverage Recommendations		Fruit filled chardonnay

Ingredients

	2 1/2 cups chopped cooked chicken breast
	2 cups (8oz) shredded 4-cheese Mexican cheese blend
	1 2/3 cups plain low fat yogurt
	1/3 cup butter, melted
	1/4 cup onion
	1 tsp. minced garlic
	1/4 tsp freshly ground black pepper
	1 can condensed cream of chicken soup
	1 (4.5 oz) can chopped green chiles, drained

	8 (8in) flour tortillas
	1 tbsp canola oil
	cooking spray
	1/2 cup (2 oz) shredded sharp cheddar
	1/4 cup chopped green onions


Instructions


Preheat oven to 350.


Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.


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 13x9 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.




Serving Suggestions

Crunchy green salad with Mango

Originally Submitted 7/21/2010

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