I just recently noticed that this blog does not have our family's enchilada recipe on it! This is the way my sister Chelle taught me how to make enchilada's. I know that cooking with Cream of Whatever soup is frowned upon these days, I just can't deny the simplicity and comfort level that this recipe gives. When I took down the recipe from my sis, I wrote that they were "healthy" enchilada's, now I'm not sure they quite qualify for that category, but they are a lighter version than some people use. Hope you enjoy.
3-4 chicken breasts cooked and shredded
1 can fat free cream of chicken soup
1/2 c plain yogurt
1 c reduced fat sour cream
4 green onions chopped
1 can diced green chili's
1 big can your favorite enchilada sauce (you might need one and a half cans if you are doing two dishes)
Preheat oven to 375 degrees
Cook and shred chicken breasts.
Stir chicken, yogurt, sour cream, green onions, chili's, and soup together.
Get out 9x13 or two 8x8 pans and coat with cooking spray
Pour enough enchilada sauce on the bottom of your pan to coat the bottom.
Spoon mixture into enchilada size tortillas and top with a few healthy pinches of cheese. Lay side by side in dish. Top with remaining enchilada sauce and more cheese please. Cover with tin foil and bake for 40 minutes.
You can garnish with fresh cilantro and sliced olives if desired.
I like to split the recipe and make one for now and one for the freezer. I get about 10-12 enchilada's out of this recipe.
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