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

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Name: White Chicken Enchiladas Recipe
Prep time: 15 min
Total time: 30 min
Yield: 6
Cuisine: not set
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 condens undiluted; 1 cup (8 ounces) fat-free sour cream; 2 jalapeno peppers seeded and chopped; 1/4 teaspoon cayenne pepper; 1/2 cup shredded reduced-fat cheddar cheese

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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 condens ; undiluted
1 cup (8 ounces) fat-free sour cream
2 jalapeno peppers seeded and ; chopped
1/4 teaspoon cayenne pepper
1/2 cup shredded reduced-fat cheddar cheese

servings

INSTRUCTIONS

See original recipe: http://www.tasteofhome.com/re...

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NOTES

Alert editor

White Chicken Enchiladas Recipe

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 condens undiluted
1 cup (8 ounces) fat-free sour cream 
2  jalapeno peppers seeded and chopped
1/4 teaspoon cayenne pepper 
1/2 cup shredded reduced-fat cheddar cheese

Directions

Wrap tortillas in foil. Bake at 350degrees 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.

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.

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 350degrees for 30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as White Chicken Enchiladas in Light & Tasty June/July 2003, p31

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Nutrition

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Serving Size: 1 serving (27g)
Recipe Makes: 6 servings

Calories: 41
Calories from Fat: 27 (66%)

Amt Per Serving		% DV

	Total Fat 3g	4 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.1g
Cholesterol 10.2mg		3 %
Sodium 89.7mg		3 %
Potassium 74mg		2 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.8g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 41

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