Easy Chicken and Cheese Enchiladas

This is my healthy adaptation of an old recipe off the back of a soup can. It is easy. It is delicious. Real comfort food. Tastes even better leftover and reheated. All you need to complete the meal is a big combination salad.

Category: Main Dish

Cuisine: Tex-Mex

☆☆☆☆☆

2 reviews 
Ready in 1 hour
by billmc44

Ingredients

1 can 98% fat-free cream of chicken soup

1/2 cup plain, non-fat yogurt

1 cup chunky picante sauce

2 tsp chili powder

2 cups cooked chicken chopped or shredded

8 oz. Monterey Jack cheese grated

9 6" corn tortillas softened


Directions

Preheat oven to 350 F. Stir together the soup, yogurt, picante sauce, and chili powder. Remove one cup of the chicken soup/picante sauce mixture and combine it with the chicken and half of the cheese. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side down in an 8 x 11 inch shallow baking dish. Pour the remaining soup/picante sauce mixture over the filled tortillas. Sprinkle the rest of the cheese evenly over the top. Cover the baking dish. Bake 40 minutes or until the enchiladas are hot and bubbling.

Reviews

☆☆☆☆☆

I used sour cream because I didn't have any plain yogurt but it turned out really good. Will make again. Thanks!

kimberlyannaldana
☆☆☆☆

[I posted this recipe.]

billmc44

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