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
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
1/4 cup chopped green onions
How to Make It
Preheat oven to 350°.
Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
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.
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
Serve with a salad of fresh mango, jicama, and shredded lettuce topped with a lime vinaigrette.
I took some of the reviewer's advice. I did half and half yogurt/light sour creem. I omitted the butter and chiles. I added rotel, juice from 1 lime, paprika, oregano, chili powder, and hot sauce. I used wheat tortillas and didn't bother toasting them. I even forgot to cover the dish when I baked it and it still turned out well. I also shredded the chicken instead of chopped. This was such a good base recipe, I will definitely make it again!
I'm not sure I'm a big fan of enchilada recipes using cream of chicken soup as a base. These were ok. I used a bottle of Trader Joes salsa verde as a sauce on these to balance out the richness of the filling, and I didn't heat the tortillas before filling. I also think the butter can be left out.
Mixed reviews in my house. My husband liked it a lot but I thought the cream of chicken soup made it overly creamy. It was bland to me as well. Maybe some sliced jalapenos on top? Also, sharp cheddar or pepper jack cheese would be better. I also would sub whole wheat tortillas. I did not add the butter. That seems weird in that this dish is already sort of greasy in consistency. Anyway, a weekend dish that with some adjustments could be much better.
adjustments: Made it as a casserole dish (3 layers of tortillas, baked with
foil on top and then removed foil for additional 5-10 minutes to finish melting
cheese); added 1 can of rinsed/drained black beans; used half low-fat sour
cream and half fat free greek yogurt as that's all I had; used about 1 1/2 c of
Mexican cheese in filling and the rest on top (no cheddar); omitted green
onions as I wanted to freeze it.
I'm a complete wuss about spicy foods, but this turned out VERY
bland despite adding a second can of green chiles. Next time I'll add a bit of
cayenne pepper (small amount!) and experiment with other spices. Will
definitely try again, though!
My family loves this recipe, but did tweak a bit, I added "Mccormick" taco seasoning, to taste, in the mixture, and on the chicken when I cooked it, added more flavor, used unsalted butter (just a little) or you can use "I can't believe its not butter) and brushed in-between the enchilada shells prior to placing the cheese on top. added chili's green sauce (you can find at Aldi) at the end on top of the enchiladas prior to cooking, all of this seemed to kick the flavor of the recipe up a bit. Made it 3 times and finally think it has the taste we like. This is a versatile dish that can be changed any way, the yogurt is not something I changed, sour cream has a tendency to curl a bit so the yogurt seems to keep it moist and the taste even with all of the other ingredients.
We really liked this recipe, has super mild flavor, and definitely agree with others that it could use a kick. Maybe add a few red pepper flakes or some hot sauce? Maybe more garlic, or even garlic powder? Cumin? But it is still pretty tasty even if you change nothing.
I used 0% fat Fage Greek yogurt and no butter. Used high fiber low carb flour tortillas from"La tortilla factory" and didn't toast or fry them before. Used hot diced green chilies and a little green cholula hot sauce for a little more kick. Came out awesome and I think even healthier than this version! I recommend.
I enjoyed this dish. According to my husband, there wasn't enough chicken. I had a hard time warming the tortillas. They just kind of fell apart so I skipped that step for half of them. It was good, but the fat content seems pretty high.
I made this after I got home from work last night. It took about an hour start to finish. I boiled the chicken while I mixed together all the other ingredients. I wanted to try this recipe since it used yogurt instead of sour cream. I chose to use Greek yogurt so maybe that made it thicker than noted in the review below. Based on the comments about it being bland, I sprinkled in some cumin and some fresh cilantro from our summer garden. The whole family loved it!