Awesome And Easy Chicken Enchiladas Reduced Fat Recipes

LOW-FAT CHICKEN ENCHILADAS RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Shred poached chicken and set aside.
• Heat rest of ingredients (except cheese and tortillas) in a saucepan and set aside.
• Spray a 9x13-inch pan with Pam.
• Heat corn tortilla.
• Place chicken and sauce down the middle.
• Roll and place in pan.
• Pour remaining sauce over top of enchiladas and top with cheese.
• Bake until bubbling and lightly brown.

LOW FAT CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.
• Combine shredded chicken with black beans and sweet corn.
• Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.

AWESOME AND EASY CHICKEN ENCHILADAS (REDUCED FAT)

Steps:

• Preheat oven to 400 degrees F.
• Divide the shredded chicken, onions and 1 cup of the cheese equally into each tortilla. (This doesn't have to be exact or perfect here!).
• Roll them each tightly and place seam-side down into a greased (cooking spray) 9x13 baking dish.
• Prepare the sauce by combining soup, sour cream and green chilis (for a hotter recipe also add 1/4 cup finely chopped jalapenos).
• The sauce should be of a thick gravy-like consistency. You may need to add a little water to thin it out (I usually add about 1/2 a can of water to reconstitute the soup).
• Pour sauce over the rolled tortillas.
• Bake for about 20 minutes.
• Remove from oven and top with remaining cheese.
• Return to oven until the cheese melts.
• Ole!

LOW FAT CHICKEN ENCHILADAS WITH HIGH FAT TASTE.

Steps:

• Make salsa if you are using home made.
• Preheat oven to 375 degrees.
• Combine cream cheese, sour cream, onions, cumin, cilantro, jalapeno and green chilis.
• Fold in cooked chicken.
• In a small baking dish (I have a perfect one for 3 enchiladas) layer the bottom with salsa.
• Warm the wraps in the microwave and layer 1/4 to 1/3 cup of chicken mixture on each, wrap and place seam side down in dish.
• Cover with more salsa and bake a half hour until heated through. Sprinkle with 2 tbs of cheddar cheese and place back in the oven until bubbling.
• Serve with extra salsa and sour cream if desired.

EASY LOW FAT CHICKEN ENCHILADA CASSEROLE

Steps:

• Grease a 9x13 pan with shortening or spray.
• In saucepan, add chicken, soup, water, taco seasoning, and black beans. Heat slowly and stir until heated through and bubbly.
• Cut tortillas into quarters.
• Cover the bottom of the 9x13 pan with about 1 cup of the chicken mixture.
• Piece half of the tortilla wedges, jigsaw-puzzle-like, so they cover the chicken mixture on the bottom of the pan.
• Spread half of the remaining chicken mixture on top of the tortillas.
• Spread 1 cup of the shredded cheese on top of the chicken mixture.
• Repeat layers.
• Bake at 350 degrees F for 30 minutes or until heated through.