Low-fat Chicken Enchiladas Recipe

Mexican Chicken

More Mexican Chicken Recipes

Ingredients:

4 (1 lb.) Skinless chicken breast/or turkey, poached
2 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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Submitted 6/13/05.
Source: Eating on the Run, Evelyn Tribole
Submitted By: Rick Smith
rick@dragons.net
Low-fat Chicken Enchiladas


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