browneye
05-04-2001, 10:27 AM
I thought I would post this recipe, I took an older recipe I had and lightened it and added some other modifications. This is very tasty recipe. I served them last night and my family loved it. I had been working on modifying this one since the original was too decadent.
This is a great one for folks who don't like really HOT, spicy food, too. (My son, for example).
* Exported from MasterCook *
Creamy Chicken Enchiladas
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons butter
1/2 cup chopped green onions
1 teaspoon garlic powder
1 can diced green chile -- (4 oz.)
1 can cream of chicken soup, condensed -- (reduced fat)
3/4 cup light sour cream
1 teaspoon cumin
1/2 teaspoon coriander
2 cups cooked chicken -- cubed
2 cups reduced fat cheddar cheese -- shredded
1/2 cup 1% low-fat milk
6 flour tortillas -- (8 inch)
Preheat oven to 350. coat a large baking dish with nonstick spray. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 minutes). Add the garlic powder, then stir in the green chiles, cream of chicken soup and sour cream. Mix well. Reserve 3/4 of this sauce, and set aside. To the remaining 1/4 of the sauce, add the chicken and 1 cup of cheddar cheese, the cumin and coriander. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. In a small bowl combine the reserved sauce and milk. Spoon over the tortillas and spreinkle with remaining cheese. Bake in the oven for 30 - 35 minutes, or until cheese is bubbly.
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Per Serving (excluding unknown items): 455 Calories; 14g Fat (28.9% calories from fat); 33g Protein; 47g Carbohydrate; 3g Dietary Fiber; 57mg Cholesterol; 977mg Sodium. Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
This is a great one for folks who don't like really HOT, spicy food, too. (My son, for example).
* Exported from MasterCook *
Creamy Chicken Enchiladas
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons butter
1/2 cup chopped green onions
1 teaspoon garlic powder
1 can diced green chile -- (4 oz.)
1 can cream of chicken soup, condensed -- (reduced fat)
3/4 cup light sour cream
1 teaspoon cumin
1/2 teaspoon coriander
2 cups cooked chicken -- cubed
2 cups reduced fat cheddar cheese -- shredded
1/2 cup 1% low-fat milk
6 flour tortillas -- (8 inch)
Preheat oven to 350. coat a large baking dish with nonstick spray. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 minutes). Add the garlic powder, then stir in the green chiles, cream of chicken soup and sour cream. Mix well. Reserve 3/4 of this sauce, and set aside. To the remaining 1/4 of the sauce, add the chicken and 1 cup of cheddar cheese, the cumin and coriander. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish. In a small bowl combine the reserved sauce and milk. Spoon over the tortillas and spreinkle with remaining cheese. Bake in the oven for 30 - 35 minutes, or until cheese is bubbly.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 455 Calories; 14g Fat (28.9% calories from fat); 33g Protein; 47g Carbohydrate; 3g Dietary Fiber; 57mg Cholesterol; 977mg Sodium. Exchanges: 3 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0