Saucy Chicken Enchiladas

Wednesday, December 3, 2008

This is a recipe that my mother-in-law first made for us a couple of years ago.

Don't be weirded out by the yogurt. When she first handed me the recipe, I sure as hell was. But I figured--hey, I had already eaten it, and it was delicious. So something about it was right.

Just a tip... we usually make these the same week we make chicken noodle soup. Why? Well, because when making the soup, it's really easy to cook up some extra chicken. We shred the extra chicken and stick it in the fridge until later in the week, when we can make these tasty enchiladas! There's some decent prep time required for these, but they're still pretty easy for a weeknight.

These were impossible to get good photos of, so I apologize for the crappy photography tonight. They are good, I promise.

Saucy Chicken Enchiladas
(Source: http://www.colomboyogurt.com/)

Ingredients:
- 1 1/2 cups nonfat or low-fat plain yogurt
- 3/4 cup chopped red bell pepper
- 3/4 cup mild salsa (we use medium)
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 2 cans (10 3/4 ounces each) condensed 98% fat-free cream of chicken soup (we use Campbell's Healthy Request, which is also low sodium)
- 3 cups cut-up cooked chicken (as previously mentioned, we shred ours)
- 10 flour tortillas (8 inches in diameter) (we used 8 wheat tortillas, 10" in diameter)
- 2 1/2 cups shredded low-fat Cheddar cheese (12 ounces)

Directions:
1. Heat oven to 350°F. Spray rectangular pan, 13" x 9", with cooking spray.

2. Stir together yogurt, bell pepper, salsa, onion powder, chili powder, garlic powder and soup. Divide sauce mixture in half; stir chicken into one half.

3. Place slightly less than 1/2 cup chicken mixture on center of each tortilla; spread to within 1/2 inch of edge. Sprinkle each with about 2 tablespoons cheese. Roll up and place seam side down in pan. Pour remaining sauce over enchiladas; sprinkle with remaining cheese. Cover with aluminum foil.

4. Bake 30 minutes. Remove aluminum foil; bake 5 to 10 minutes longer or until hot and bubbly.

4 comments:

Heather December 4, 2008 at 12:17 PM  

I just made enchiladas last night too!

Anonymous,  December 4, 2008 at 4:49 PM  

I love your new heading =)

Chelsey December 8, 2008 at 11:54 AM  

Those look soooo good! I'm always looking for new recipes for chicken enchiladas because for some reason I can't get them just right. I'll try this soon!

erica December 8, 2008 at 3:12 PM  

Mmmmm I made your recipe last night - it was terrific! My FI had the same reaction to the yogurt addition at first (i.e. ewww, what?) but didn't second guess it it all after tasting it. Thanks - love all your recipes and the blog itself!

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