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  • Chicken Enchilada Low Cal

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    Chicken Enchilada Low Cal
    Servings: 4
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 1 tbsp. plus 1 teaspoon low cal butter
    • 10 ounce. cooked chicken, shredded
    • 1/4 c. diced onion
    • 1/4 c. skim lowfat milk
    • 1/4 c. tomato sauce
    • Dash salt, pepper, oregano & garlic pwdr
    • 1 can minced green chilies
    • 6 ounce. (plus) Cheddar or possibly Monterey Jack, grated
    • 6-8 corn or possibly flour tortillas
    • Garnish:
    • Black olives, lettuce, tomato

    Directions

    1. In a skillet heat butter. Saute/fry onions. Add in chicken and green chilies. Cook 5 min. Cover, set aside.
    2. In a saucepan heat lowfat milk, tomato soup and seasonings. Bring to a slow boil. Add in chicken mix, blend thoroughly, cover and simmer 5 min.
    3. Preheat oven to 350 degrees. Spray 2 qt casserole with non-stick spray. Roll chicken mix inside tortillas. Place in casserole dish. Top with cheese. Bake 20 min. Garnish.
    4. Sauce on side: Delmonte Mexican style stewed tomatoes. Add in jalapenos to sauce or possibly chicken if you like.

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