Categories: Mexican

Ingredients

• 3 cups chopped cooked chicken(I use rotisserie)
• 2 cups shredded lite Mexican blend cheese
• 1/2 cup lite sour cream or plain non-fat yogurt
• 1 (4.5-ounce) can chopped green chiles, drained
• 1/3 cup chopped fresh cilantro
• 8 (8-inch) sprouted grain tortillas
• Vegetable cooking spray
• 1 (8-ounce) container lite sour cream or plain non-fat yogurt
• green taco sauce(I use bottled Trader Joe's)
• Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Directions

1. Stir together first 5 ingredients.

2. Spoon chicken mixture evenly over each tortilla, and roll up.

3. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.

4. Bake at 350° for 35 to 40 minutes or until golden brown.

5. Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Email to a friend | Print this recipe | Back