This recipe is adapted from my dear friend Lori Reagan's recipe. Lori makes the best enchiladas in the world and it's one of the things I look forward to when we go home to visit. I've tried to take a lot of the fat out of this recipe, it will be easy to see where you can add regular fat products in place of the lower fat ones. I also added a can of white beans to this recipe, this adds more fiber and helps fill you up. You can use fat free cheese and fat free sour cream, but I personally don't like the way it cooks, so I choose to use low fat. ( If calories and fat didn't count I'd use regular everything and 'normal' tortillas) :)
Makes 8 enchiladas.
2 cups cooked chicken, chopped (I'm using smoked chicken tonight)
2 cans fat free cream of chicken soup
3 cups low fat sour cream
3 cups reduced fat mexican mix cheese
1 4.5 ounce can diced green chilies
8 6 inch whole wheat tortillas
1 can white kidney/cannelloni beans
1/2 cup chopped cilantro
1 container of salsa
Preheat oven to 350.
Combine chicken, soup, sour cream, 2 cups of cheese and can of green chilies, mix. Place 1/2 cup of filling into center of each tortilla and roll to close. Place filled tortillas in 9x13 baking dish, smother the top of enchiladas with remaining filling. Add remaining cup of shredded cheese to top and bake at 350 for 45 minutes.
Add in Cilantro
Add 1/2 cup of filling to each tortilla
Roll them up
Pour remaining filling on top of enchiladas, and top with remaining
cup of shredded cheese
Right out of the oven
Top with salsa and you are ready to go!
Calories 542, Fat 23g, Fiber 7.33g, Carbs 45