Baked Chicken Enchiladas |
This is a very easy "make and bake" supper meal that takes about 20 minutes to prepare and 30 minutes to bake in the oven. Serve with a leafy green salad and bottled lower-fat vinaigrette salad dressing. This recipe leaves you time to help your kids with their homework or get caught up on your day while supper cooks. Leftover cooked turkey or canned tuna can be substituted for the chicken. Makes 10 enchiladas
Ingredients
3 cups cubed, cooked chicken (750 mL)
1 10 oz (284 mL) can cream of chicken soup (half fat or regular)
2 cups shredded cheddar cheese, divided (500 mL)
4 1/2 oz. (127 mL) can green chillies
1/2 cup light sour cream (125 mL)
1/2 chopped red pepper
2 tbsp chopped fresh cilantro (optional) (25 mL)
2 cups prepared tomato salsa, divided (500 mL)
1 340 g pkg. (6-7 inch) flour tortillas (10 per package)
Materials
2- Greased 13- x 9-inch (3 L) casserole dishes
Directions
Combine turkey, soup, 1 cup (250 mL) cheese, chillies, sour cream, red pepper and cilantro (if using). Spread 1/2 cup (125 mL) of salsa in the bottom of each casserole dish. Lay tortillas flat on cutting board or counter. Divide mixture evenly among tortillas, placing filling in a line in the centre. Roll each tortilla into a fairly tight cylinder. Place 5 tortillas seam side down in each casserole dish. Spoon remaining salsa over top of tortillas and sprinkle with reserved cheese. Bake for 30-35 minutes or until bubbling and heated through.
Recipe from Suppertime Survival 2005 by Bev Callaghan, BSc. RD and Lynn Roblin, MSc, RD.
