nEw.CrEaTiOn
Member
- Joined
- Jan 7, 2009
- Messages
- 79
This is a healthy substitute for traditional enchiladas. I made this for dinner tonight, and it was really yummy too. 
Ingrediants:
6 skinless, boneless chicken breasts, cut into strips
1 can (4 oz) of chopped creen chillies
1 cup of light sour cream
1 can cream of chicken soup (11 oz) (health tip: cambell's healthy request)
1 can of evaporated skim milk (11 oz)
1 cup of reduced-fat, shredded cheddar cheese
10 flour tortillas (6 inch)
*I didn't use olives, but you can use 1 can (2 1/4 oz) of sliced black olives if you would like*
Directions:
**preheat oven to 325 F **
1. Coat a large, nonstick skillet with cooking spray and place over medium-high heat. Brown chicken turning frequently. Add chilles during the last two minutes.
2. Meanwhile, in a medium saucepan, mix the sour cream, soup, and evaporated milk together and heat over medium-low heat.
3. Spread 1/2 cup of soup mixture over the bottom of a 9" x 13" baking dish.
4. Lay 5 tortillas on a clean countertop. Put 1 Tablespoon of soup mixture in a line down the center of each. Follow with: 2 tablespoons of chicken, 1 Tablespoon of cheese (and if you would like..1 tsp. of olives.)
5. Roll up and place in baking pan. Pour remaining soup mixture over tortilla rolls. Sprinkle with remaining cheese. Place in oven and set timer for 20 minutes.
Health facts:
305 calories; 5 g fat; 5 g fiber; 552 g sodium; 30 g carbohydrates; 26 g protein; 5 g sugar.
Enjoy! And while you're waiting for the enchiladas to bake...do a few push ups while you're at it. lol. God Bless
Ingrediants:
6 skinless, boneless chicken breasts, cut into strips
1 can (4 oz) of chopped creen chillies
1 cup of light sour cream
1 can cream of chicken soup (11 oz) (health tip: cambell's healthy request)
1 can of evaporated skim milk (11 oz)
1 cup of reduced-fat, shredded cheddar cheese
10 flour tortillas (6 inch)
*I didn't use olives, but you can use 1 can (2 1/4 oz) of sliced black olives if you would like*
Directions:
**preheat oven to 325 F **
1. Coat a large, nonstick skillet with cooking spray and place over medium-high heat. Brown chicken turning frequently. Add chilles during the last two minutes.
2. Meanwhile, in a medium saucepan, mix the sour cream, soup, and evaporated milk together and heat over medium-low heat.
3. Spread 1/2 cup of soup mixture over the bottom of a 9" x 13" baking dish.
4. Lay 5 tortillas on a clean countertop. Put 1 Tablespoon of soup mixture in a line down the center of each. Follow with: 2 tablespoons of chicken, 1 Tablespoon of cheese (and if you would like..1 tsp. of olives.)
5. Roll up and place in baking pan. Pour remaining soup mixture over tortilla rolls. Sprinkle with remaining cheese. Place in oven and set timer for 20 minutes.
Health facts:
305 calories; 5 g fat; 5 g fiber; 552 g sodium; 30 g carbohydrates; 26 g protein; 5 g sugar.
Enjoy! And while you're waiting for the enchiladas to bake...do a few push ups while you're at it. lol. God Bless
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