Horrible! I re-read the recipe several times as I was cooking because I thought I must've been reading the recipe wrong. Nope. The recipe really does ask for 2.5 cups of chicken to 1 2/3 cup yogurt and a whole can of soup. Yes there are some other ingredients too but after following the recipe exactly as written what it looked liked was soup! I had another 2 chicken breasts in the fridge that I quickly cut up, sauteed and threw in. I ended up using 5 large breasts total. Even then it was still very soupy. Other then adding more chicken I followed the recipe exactly as written. It was soupy and totally bland. My husband and I eat lots of Mexican food and we threw most of this out which was very annoying considering the amount of ingredients I used. There is a healthy chicken enchilada recipe on skinnytaste.com that is amazing. The only reason I tried another is because it is a bit time consuming. Now I know the time spent is worth it and I'm never going to stray from that recipe again.
Cheesy Chicken Enchiladas
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield: 8 servings (serving size: 1 enchilada)
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Amount per serving
- Calories: 454
- Fat: 20.3g
- Saturated fat: 10.4g
- Monounsaturated fat: 6.7g
- Polyunsaturated fat: 1.5g
- Protein: 30.8g
- Carbohydrate: 36.6g
- Fiber: 2.2g
- Cholesterol: 73mg
- Iron: 2.3mg
- Sodium: 757mg
- Calcium: 347mg
- 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
- 1. Preheat oven to 350°.
- 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.
- 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.
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