lean, mean chicken enchiladas

Name: Lean, mean chicken enchiladas
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 - 10-3/4 oz can reduced-fat condensed cream of celery soup; 1/2 cup(s) light sour cream; 2 tablespoon(s) butter; 1 - onion, chopped; 1 teaspoon(s) chili powder; 2 cup(s) chopped, cooked chicken; 1 - 4 oz can chopped green chiles; 8 - warmed tortillas; 1 cup(s) reduced-fat, shredded mexican blend cheese

(2 RATINGS)

46 Pinches

sherry monfils

worcester, MA

Updated on Mar 14, 2012

My moms original recipe, she used canned soup in everything, lol. I tweaked it a bit to make it leaner.

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prep time 20 Min

cook time 25 Min

method ---

yield 4 serving(s)

Ingredients

1 - 10-3/4 oz can reduced-fat condensed cream of celery soup
1/2 cup light sour cream
2 tablespoons butter
1 - onion, chopped
1 teaspoon chili powder
2 cups chopped, cooked chicken
1 - 4 oz can chopped green chiles
8 - warmed tortillas
1 cup reduced-fat, shredded mexican blend cheese

How To Make lean, mean chicken enchiladas

Step 1

In 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.

Step 2

Spread 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.
Step 3

Pour remaining soup mix over enchiladas. Sprinkle w/ cheese. Bake 25 min, or until cheese is melted and bubbly.
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