I’m not sure there’s anything authentic about these chicken enchiladas (hint: there isn’t), regardless they are easy, delicious, healthy, and a total crowd pleaser. They do take advantage of some processed, canned food, but sometimes you just need easy. I’ve made these the last two times we’ve had company for dinner and people always go back for more. Even my mexican friends! That’s not a bad sign at all. So, authentic or not, make them!
Plus, they get a high fork rating. 🙂
Here’s the other thing: there are some easy shortcuts you can use to make these even faster to make. When I was really short on time I made them with rotisserie chicken breasts that I shredded, and a packet of store bought taco seasoning instead of my own. Shhh!
Of course if you don’t want to use the condensed soups you could make a roux and add fat free half and half for the base but…in this instance, I’ll stick with the cans.
Man Approved: Chicken Enchiladas
1/2 cup chopped onion, any kind you have on hand
1 (4 ounce) can diced green chiles
2 (10.75 ounce) cans 99% fat free, low sodium cream of chicken soup
1 cup light sour cream
1 1/2 cups shredded cooked chicken breast meat
taco seasonings (I use salt, pepper, red pepper, paprika, cumin, cayenne, chili powder, onion powder, garlic powder) OR 1 packet store bought taco seasoning
1 cup shredded 2% cheddar cheese
6 (12 inch) flour tortillas (I use the Mission low carb – no one knows!)
1/4 cup skim milk
Preheat oven to 350 degrees F, spray a 9×13 baking dish with cooking spray.
In a medium saucepan over medium heat, saute the onion until tender. Stir in the green chiles, cream of chicken soup and sour cream. Season with your taco seasonings. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the baking dish.
In the bowl of the reserved 3/4 of the sauce add the milk. Spoon this over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake 30 minutes.