Chicken Enchiladas

My husband loves Mexican food, it is his favorite, but definitely not mine! I was very relieved to find a Mexican dish that I can make for him and actually enjoy. It is adapted from Cooking Light's Cheesy Chicken Enchiladas, taking into account the many suggestions from the reviews online in terms of the ingredients.


Ingredients:

3 cups cooked, shredded chicken breast
2 cups reduced fat shredded Mexican blend cheese
1 ²/₃ cups fat free sour cream
2 jalapenos, seeded and diced
1 ½ cups frozen corn, thawed
½ yellow onion, diced
1 red pepper, diced
1 (10 ¾ oz) can of reduced fat, reduced sodium cream of chicken soup
1 (4.5oz) can of chopped green chilies, drained

8 (8 inch) whole wheat tortillas
½ cup reduced-fat cheddar cheese
3 diced tomatoes

 

Directions:

1)      Preheat oven to 350 degrees.

2)      Combine first 9 ingredients in a large bowl.  Remove 1 cup of mixture and set aside.

3)      Arrange ½ cup of chicken mixture down the center of a tortilla. Roll jelly-roll style, place filled tortilla, seam side down, in a 13x9 baking dish coated with cooking spray. Repeat with the 7 remaining tortillas and chicken mixture.

4)      Spread reserved 1 cup of chicken mixture evenly over the enchiladas.

5)      Cover and bake for 35 minutes. Uncover, sprinkle evenly with diced tomatoes, and cheddar cheese.

6)      Bake an additional 10 minutes, or until the cheese melts.

 

Enjoy!