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White Chicken Enchiladas

Total Time

Prep: 15 min. Bake: 35 min.

Makes

6 servings

A thick and creamy sauce covers these corn tortillas that are filled with tender chunks of chicken. To suit our family's tastes, I usually leave out the red peppers and cumin. —Sharon Welsh of Onsted, Michigan

Ingredients

  • 12 white or yellow corn tortillas (6 inches)
  • 4 ounces reduced-fat cream cheese
  • 1 tablespoon plus 1 cup fat-free milk, divided
  • 1 teaspoon ground cumin
  • 4 cups cubed cooked chicken breast
  • 1/2 cup chopped green onions
  • 1/2 cup chopped sweet red pepper
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 cup fat-free sour cream
  • 2 jalapeno peppers, seeded and chopped
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup shredded reduced-fat cheddar cheese

Directions

  1. Wrap tortillas in foil. Bake at 350° for 10 minutes or until softened. Meanwhile, in a large bowl, combine the cream cheese, 1 tablespoon milk and cumin until smooth. Stir in chicken. In a nonstick skillet coated with cooking spray, saute onions and red pepper until softened. Stir into chicken mixture.
  2. In another bowl, combine the soup, sour cream, jalapenos, cayenne and remaining milk. Stir 2 tablespoons soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla; roll up.
  3. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts

2 each: 405 calories, 10g fat (5g saturated fat), 108mg cholesterol, 435mg sodium, 35g carbohydrate (0 sugars, 3g fiber), 40g protein.

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