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Recipe: creamy chicken enchiladas
This chicken enchilada recipe from Registered Dietitian Michele Shaper provides a well-balanced meal rich in protein and fiber, while remaining low in fat. Feel free to get creative and add additional vegetables such as tomatoes, bell pepper or onions to the chicken mixture as well. This is a great recipe to have fun with and make it your own, says MultiCare Wellness Dietitian Chelsey Lindahl.
1 pound chicken breast, cubed
Black pepper and salt, to taste
2 cans Campbell’s 98% fat-free cream of chicken soup
1 cup nonfat sour cream
1 can (4 ounces) green chilies, chopped
8 96% fat-free soft tortillas
1 can black olives, chopped
1 1/2 cups Mexican-blend cheese
Add cubed chicken to nonstick skillet and cook until almost cooked through. Season chicken with black pepper and salt as desired.
In a separate bowl combine soup, sour cream and green chilies. Reserve1⁄4 to 1⁄2 cup of mixture for later use.
In a 9- by 13-inch glass pan, use a spatula and coat bottom of pan with some of the mixture.
Spread soup mixture down the center of each tortilla; then add cooked chicken,1 tablespoon of chopped olives and 1 ounce of cheese into each tortilla. Roll tortillas and place in pan.
Once all tortillas are filled and in the pan, use reserved soup mixture and spread over top of tortillas. Sprinkle remaining cheese over top.
Bake at 350 degrees for 25 minutes. Makes 8 servings.
Saturated fat: 3.5g saturated fat