Thursday, September 27, 2012

Chicken Chili Enchiladas



Another great Mexican dish!

serves 8 ( 6 points +)

  • 1-1/2 lbs. boneless, skinless chicken breasts
  • 1 can ( 4 oz) diced green chilies
  • 8 oz. reduced-fat cream cheese
  • 8 La Tortilla Factory Whole Wheat Tortillas
  • 1 c. salsa
  • 1 ( 15 oz) can Hormel Turkey Chili Without Beans
  • 3/4 c. reduced-fat shredded cheddar cheese
  •  cilantro


Preheat oven to 350 and spray a large baking dish with nonstick spray.
Coat a large skillet with nonstick spray. Cook chicken until no longer pink. Let stand 5 minutes, then shred.
Beat cream cheese with green chilies; add chicken and mix.
Fill each tortilla evenly, fold and place seam-side down in the baking dish.

In a saucepan, combine chili and salsa. Heat through. Spoon chili mix over tortillas. Sprinkle with cheese. Cover and bake 20 minutes or until heated through. Top with chopped cilantro.

2 comments:

  1. Ohhhhhhhhhhhhhh this was fantastic. I used corn tortillas as that's what I had. I used left over tequila lime chicken...yum! Thank you for sharing this recipe. I've already passed it around because it was so good!!!

    ReplyDelete

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