May 24, 2010

Chicken Enchiladas

I thought I would share this recipe. It's sooooo good and easy. I tweak it every time I make it but this is my latest version.
Kim’s Yummy Chicken Enchiladas

2 boxes of Hormel Natural Choice grilled chicken breast (if using fresh chicken cut 1 lb of grilled chicken into pieces)
1 pack of La Banderita fat free soft taco shells
½ cup of fat free refried beans
1 block of reduced fat cream cheese (no whipped or full fat because it changes the taste)
1 can of chopped green chilies
1 (15 oz) can of green enchilada sauce (Old El Paso is the best but not a lot of places carry it. Carlita’s is an alternative)
1 cup of reduced fat shredded cheddar cheese


· Preheat oven to 350. Spray a glass 13x9 pan with Pam
· Heat chicken, cream cheese, green chilies and beans together until everything is mixed well. Make sure to heat on really low so the cream cheese doesn’t get to runny. You just need to heat until everything is mixed
· Spoon mixture into shell and roll. Place seam side down
· Pour enchilada sauce over all the shells
· Sprinkle cheese over the top
· Bake for 20 min

Serve with sour cream, cilantro and black olives


1 comment:

Kristi said...

These are yummy! I remember when you made them for us last year sometime