I slightly changed the recipe based on some of the reviews. I used the one can of tomatoes, 1 small can of mexican rotel (spicy), and only 1 large can of green chilis. I added the extra garlic, cumin, and paprika. In order to make the milk sauce a little thicker, I also started by melting 1/2 T in the pan, 1 T of the flour, adding the milk little by little, then towards the last of the milk I mixed in the remaining 1 T of flour. Still wasn't thickening much, added some cheese which helped. Might try a different method next time. Served with homemade guacamole, pico de gallo, and plain greek yogurt (as our "sour cream"). Will definitely make this again!!
Add a dash of cumin or paprika to the onions, if you'd like. You can also use purchased rotisserie chicken to cut down on the prep time.
Yield: 6 servings (serving size: 1 enchilada and about 1/3 cup sauce)
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Amount per serving
- Calories: 419
- Calories from fat: 28%
- Fat: 13.2g
- Saturated fat: 7.9g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 0.8g
- Protein: 33.2g
- Carbohydrate: 41.8g
- Fiber: 4.3g
- Cholesterol: 79mg
- Iron: 2.1mg
- Sodium: 726mg
- Calcium: 474mg
- Cooking spray
- 1 1/2 cups chopped onion
- 2 cups chopped roasted skinless, boneless chicken breast (about 2 breasts)
- 2 garlic cloves, minced
- 2 (4.5-ounce) cans diced green chiles, undrained
- 1 (14.5-ounce) can petite diced tomatoes, undrained
- 2 cups 2% reduced-fat milk
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 6 (8-inch) fat-free flour tortillas
- 2 cups (8 ounces) shredded Swiss cheese, divided
- Preheat oven to 350°.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.
- Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
- Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons cheese down center of each tortilla; roll up. Arrange filled tortillas in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup cheese. Bake at 350° for 25 minutes or until cheese is bubbly. Remove from oven.
- Preheat broiler.
- Broil casserole for 3 minutes or until cheese begins to brown.
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