Lean, mean chicken enchiladas
I tweaked it a bit to make it leaner.
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- 10-3/4 oz can reduced-fat condensed cream of celery soup
- 1/2 c
- light sour cream
- 2 Tbsp
- onion, chopped
- 1 tsp
- chili powder
- 2 c
- chopped, cooked chicken
- 4 oz can chopped green chiles
- warmed tortillas
- 1 c
- reduced-fat, shredded mexican blend cheese
1In bowl, stir together the soup and sour cream. Heat butter in a 3-quart saucepan. Add onion and chili powder. Cook until onion is tender. Stir in chicken, chiles and 2 tbsp soup mix.
2Spread 1/2 soup mix in bottom of coated 2-quart baking dish. Spoon 1/4 cup chicken mix down center of each tortilla. Roll up torills and place, seam-side down into baking dish.
3Pour remaining soup mix over enchiladas. Sprinkle w/ cheese. Bake 25 min, or until cheese is melted and bubbly.