It’s raining today!
We’ve needed this rain desperately! And it’s a nice, refreshingly excuse to stay in and eat some comfort food.
I had a hankering for Mexican tonight, so here’s what I made:
2-1/2 cups chopped cooked chicken breast (I pulled a couple of frozen ones out of the freezer and poached them for about 20 minutes)
2 cups shredded reduced-fat cheese (I used medium cheese, but you could use a Tex-Mex blend)
1-2/3 cups 0% fat Greek yogurt
1/3 cup butter, melted
1/4 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
1 can condensed reduced-fat, reduced-sodium cream of chicken soup
1 (4.5-oz) can chopped green chiles, drained
8 (8-inch) flour tortillas
1 tablespoon canola oil
1/2 cup shredded reduced-fat medium cheddar cheese (you could use sharp, as well)
1/4 cup chopped green onions
Preheat oven to 350°.
Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft.
Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla.
Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray.
Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture.
Spread reserved 1 cup chicken mixture evenly over enchiladas.
Cover and bake at 350° for 20 minutes.
Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
I chopped up some iceberg lettuce and halved some grape tomatoes and served them along side with a dollop each of salsa and guacamole.
This was a mega hit with everyone! Two thumbs up all around!