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Low-fat Chicken Enchiladas Recipe | |
Mexican Chicken | |
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Ingredients:
4 (1 lb.) Skinless chicken breast/or turkey, poached2 cans Campbell's Healthy Request Cream of Mushroom soup 1 onion, chopped 7-oz. can green chiles, diced 12-oz. can evaporated skim milk 8 oz. non-fat cheddar cheese/or monterey jack & cheddar mixed, grated 7 oz. bag tortilla chips Topping: 1 cup nonfat or lowfat cheddar/monterey jack cheese, grated
Directions:
Preheat oven to 350 degrees. Shred poached chicken and set aside. Heat rest of ingredients in saucepan and set aside. Spray 9 x 13 pan with PAM. Line bottom with 1/3 bag tortilla chips. Layer 1/3 of shredded chicken, then 1/3 sauce. Repeat layering twice. Sprinkle with cheese and bake 30 to 45 minutes until cheese is bubbling.Serves 6 (whole recipe) 2,424 calories, 39 grams fat, 481 mg cholesterol (per serving) 404 calories, 6.5 g fat, 80 mg cholesterol Percent calories from fat: 14
Variations: Substitute fat-free monterey jack for 1/2 of the cheddar and add 1/2 cup chopped green onions and substitute 2 fresh chopped jalapenos for the can of chiles.
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