Not only is it the stew and soup time of year, it is also the best time to make casseroles. These enchiladas will not disappoint you. They are especially delicious considering their 450 calorie per serving price tag. The yogurt and reduced fat cheese make a big difference here. The second best thing about these enchiladas is that in one step you combine 11 ingredients. No matter what your level of cooking experience, you should not skip over this recipe. A lot of the Bubbly Kitchen casserole style recipes call for cooked chicken breast. Whenever I light the grill to make dinner, I prepare 4 extra chicken breasts. If you are making a casserole and don’t have cooked chicken on hand, just saute the chicken breasts in a pan with italian dressing. For this recipe, I sauteed them in salsa and olive oil. Cook until the internal temperature is 165 degrees. Serve these enchiladas with a bottle of Gnarly Head Chardonnay. This is a rich and buttery value wine.
2 1/2 cups chopped cooked chicken breast
2 cups (8 ounces) pre-shredded reduced-fat 4-cheese Mexican blend cheese
1 2/3 cups plain low-fat yogurt
1/3 cup butter, melted
1/2 tbsp sriracha
1/4 cup chopped onion
1 tsp minced garlic
1/4 tsp freshly ground black pepper
1 can condensed reduced-fat cream of chicken soup
1 x 4 oz can chopped green chiles, drained
8 x 8 inch flour tortillas
1 tbsp canola oil
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
Preheat oven to 350°. Prepare a 13 x 9 inch baking dish by coating with cooking spray or butter.
Combine the first 11 ingredients, the chicken through the green chiles, in a large bowl. Remove 1 cup of this mixture; set this aside.
Heat a large skillet over medium-high heat. With 1 tortilla at a time, brush oil over both sides of the tortilla. Place the tortilla in the pan and cook 5 seconds on each side or until toasted slightly. Remove the tortilla from the pan; spread 1/2 cup chicken mixture down the center of the tortilla. Roll the tortilla up and place seam side down in your prepared baking dish. Repeat these steps with the remaining 7 tortillas. Spread reserved 1 cup chicken mixture evenly over the enchiladas. Cover (with lid or foil) and bake at 350° for 20 minutes. Uncover, sprinkle with cheddar cheese and bake for 5 more minutes.
Adapted from Cooking Light.