Quick-n-Healthy Chicken Enchiladas

This is my version of a much lighter and much quicker version of traditional Mexican enchiladas. One of these babies is enough to fill you up. They are tasty and are always great for those nights where you don’t feel like slaving away in the kitchen for hours using 50 of your 55 dishes to make one meal! I used Rotisserie chicken from the grocery store, 99% fat free cream of chicken soup and reduced fat cream cheese. Feel free to mix it up based on your tastes. Serve these enchiladas alongside a big scoop of Spanish rice and an ice cold Corona J

Cheers!

Shelly  

RECIPE

Ingredients
2 TBSP Olive Oil

3 cups cooked/shredded chicken (I used Rotisserie chicken, but you can also use canned chicken, boiled chicken breast, etc)

1 TSP each: cumin, Mexican chili powder, dried cilantro & paprika

½ TSP cayenne pepper

1 can cream of mushroom (feel free to use cream of chicken) 99% fat free

¼ block of cream cheese (I used reduced fat)

½ can black beans

1 small can diced green chilies

2 cups Mexican shredded cheese

1 can red (or green) enchilada sauce

6 Flour tortillas

Freshly chopped cilantro

Directions

Preheat oven to 350F.

Heat the olive oil in a large skillet over medium heat. When oil is hot, add cooked chicken and spices. Toss skillet around in the skillet to ensure all pieces are coated with spices (about 2 minutes). Add the soup and cream cheese. Continue to stir until ingredients are blended and cheese is melted. Add in beans and green chilies and cook for 2 minutes, stirring constantly. Remove skillet from heat.ba

Add two large, heaping spoonfuls of mix to each of the 6 tortillas. Sprinkle 1 cup of the cheese over the mixture on each enchilada. Lightly cover bottom of a glass baking dish with enchilada sauce. Fold each tortilla over and place fold side down in the baking dish. Cover all enchiladas with enchilada sauce and then use remaining cup of cheese to sprinkle over each tortilla. Finish by sprinkling fresh cilantro over each enchilada.

Place dish in oven and bake on 350F for 15 minutes, or until cheese is bubbly. Serve with a side of Spanish rice and enjoy!