lean, mean chicken enchiladas

★★★★★ 2
smonfils avatar
By sherry monfils
from worcester, MA

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

★★★★★ 2
serves 4
prep time 20 Min
cook time 25 Min

Ingredients For lean, mean chicken enchiladas

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

How To Make lean, mean chicken enchiladas

  • 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.
  • 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.
  • 3
    Pour remaining soup mix over enchiladas. Sprinkle w/ cheese. Bake 25 min, or until cheese is melted and bubbly.
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