Monday, February 25, 2013

Skinny Green Chile Chicken Enchiladas

Hello! I hope I find you having a pleasant Monday evening. It has been too long since I have posted a recipe. So guess what? I am posting a great recipe right now for your enjoyment! Enchiladas are a staple food in our home, I think it's a Southern thing. Usually we go for beef enchiladas but I decided to change it up a bit and try something new. So ladies and gentlemen:


1 cup light sour cream
3/4 can fat free cream of chicken soup
1 teaspoon chopped fresh cilantro
1 tablespoon chopped chives
1 teaspoon salt
1/2 teaspoon pepper
2 small cans chopped green chiles
1 can mexican Ro*Tel
6 whole wheat tortilla wraps

First what you're going to do is in a large skillet, add shredded chicken, onions, green chiles, and Ro*Tel. (DO NOT DRAIN THE RO*TEL--THE CHICKEN WILL SOAK UP THE JUICES). Let this mixture simmer together and combine until well mixed. Turn on medium heat and let sit and simmer in the juice until soaked up.

While you have your chicken mixture simmering, take a small pot and combine sour cream, cream of chicken, chives, cilantro, and salt and pepper. Put over medium to high heat and keep stirring--it will eventually melt and become liquid after stirring for about 6 minutes. Once it becomes liquid-y turn heat off!
(sorry this picture stinks)
Next, what you're going to do is take the whole wheat tortillas and lay them on a plate, and then make a line with the chicken mixture and then sprinkled shredded colby jack cheese on top. Fold and then put into glass pan.

Continue to fold and roll enchiladas until all 6 are lined up in the pan.

Next, what you're going to do is pour the sour cream mixture over the top of the enchiladas and then sprinkle with colby jack cheese.

Next, pop in the oven at 350 degrees for 30 minutes! And then enjoy!

See you manana!
Love you long time.

1 comment:

  1. These look so yummy! I'm a new follower. Feel free to follow back!

    xx, Gina