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Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Yield

8 servings (serving size: 1 enchilada)

Trade the traditional enchilada sauce for a creamy, cheesy topping on this Mexican chicken casserole recipe. Your family will never know they're enjoying a lightened meal.

Ingredients

  • 2 1/2 cups chopped cooked chicken breast
  • 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
  • 1 2/3 cups plain low-fat yogurt
  • 1/3 cup butter, melted
  • 1/4 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/4 teaspoon freshly ground black pepper
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 8 (8-inch) flour tortillas
  • 1 tablespoon canola oil
  • Cooking spray
  • 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
  • 1/4 cup chopped green onions

Nutrition Information

  • calories 454
  • fat 20.3 g
  • satfat 10.4 g
  • monofat 6.7 g
  • polyfat 1.5 g
  • protein 30.8 g
  • carbohydrate 36.6 g
  • fiber 2.2 g
  • cholesterol 73 mg
  • iron 2.3 mg
  • sodium 757 mg
  • calcium 347 mg

How to Make It

  1. Preheat oven to 350°.

    Chopping Onion
  2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.

  3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.

  4. Wine note: Just as a crunchy green salad with mango will complement Cheesy Chicken Enchiladas, so too will a crisp, tropical fruit-filled California chardonnay, like Kali Hart Vineyard Chardonnay 2007 ($17). With its medium body and lively acidity, this white wine slices through creamy dairy products, like cheese and yogurt. A shot of citrus flavor and a nice bit of lingering sweetness also give it the ability to balance spicy chiles. —Jeffery Lindenmuth

Cook's Notes

Serve with a salad of fresh mango, jicama, and shredded lettuce topped with a lime vinaigrette.