Help I lost my recipie maybe you have it? Low fat creamy chicken enchiladas with green sauce?
Hi Everybody, Im having a lost my brain moment, I had found a recipie tht I really liked on here a while back and can't seem to find it. I know it had chicken, ff cream of chicken soup and ff/low fat cream cheese in it with green sauce. Does anyone remeber or know what Im talking about? lol Thaks for your time!Kelly
Is this it?
· 1 large can (19 ounces) enchilada sauce
· 6 boneless chicken breast halves
· 2 cans cream of chicken soup
· 1 small can sliced black olives
· 1/2 cup chopped onion
· 1 can (4 ounces) chopped mild chile peppers
· 16 to 20 corn tortillas
· 16 ounces shredded sharp Cheddar cheese
Cook chicken and shred. Mix soup, olives, chile peppers, and onions. Cut tortillas in wedges. Layer Crock Pot with sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top.
Cover and cook on LOW for 5 to 7 hours.
· 1 large can (19 ounces) enchilada sauce
· 6 boneless chicken breast halves
· 2 cans cream of chicken soup
· 1 small can sliced black olives
· 1/2 cup chopped onion
· 1 can (4 ounces) chopped mild chile peppers
· 16 to 20 corn tortillas
· 16 ounces shredded sharp Cheddar cheese
Cook chicken and shred. Mix soup, olives, chile peppers, and onions. Cut tortillas in wedges. Layer Crock Pot with sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top.
Cover and cook on LOW for 5 to 7 hours.
Hi... This one is probably not the exact one you're looking for but it sounds really tasty.
"Healthified" Creamy Chicken Enchiladas
8 servings
1 tablespoon olive oil
1/2 cup chopped onion (1 medium)
2 teaspoons finely chopped garlic
2 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
3 tablespoons Gold Medal® all-purpose flour
1/2 teaspoon ground coriander or cumin
1/8 teaspoon pepper
1/2 cup reduced-fat sour cream
2 cups shredded cooked chicken breast
1 cup Green Giant® Niblets® frozen corn, thawed
1 cup shredded reduced-fat Mexican cheese blend (4 oz)
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
8 corn or flour tortillas (6 or 7 inch)
1 medium tomato, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
Salsa, if desired
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whis****il blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
3. In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
4. Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.
High Altitude (3500-6500 ft): Bake 40 to 50 minutes.
Nutritional Information
1 Enchilada: Calories 230 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 40mg; Sodium 350mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 4g); Protein 17g
"Healthified" Creamy Chicken Enchiladas
8 servings
1 tablespoon olive oil
1/2 cup chopped onion (1 medium)
2 teaspoons finely chopped garlic
2 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
3 tablespoons Gold Medal® all-purpose flour
1/2 teaspoon ground coriander or cumin
1/8 teaspoon pepper
1/2 cup reduced-fat sour cream
2 cups shredded cooked chicken breast
1 cup Green Giant® Niblets® frozen corn, thawed
1 cup shredded reduced-fat Mexican cheese blend (4 oz)
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
8 corn or flour tortillas (6 or 7 inch)
1 medium tomato, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
Salsa, if desired
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whis****il blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
3. In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
4. Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.
High Altitude (3500-6500 ft): Bake 40 to 50 minutes.
Nutritional Information
1 Enchilada: Calories 230 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 40mg; Sodium 350mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 4g); Protein 17g
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