Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: Vegetable cooking spray; 1/2 teaspoon vegetable oil; 1/4 cup chopped green onions; 1 teaspoon minced garlic; 1/2 cup water; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 2 (8-ounce) cans no-salt-added tomato sauce; 4 (6-inch) corn tortillas; 2 (4-ounce) skinned, boned chicken breast halves, cooked without salt and thinly sliced; 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese, divided; 1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese, divided; 2 tablespoons nonfat sour cream alternative

13 ingredients

3 steps

Ingredients

Vegetable cooking spray
1/2 teaspoon vegetable oil
1/4 cup chopped green onions
1 teaspoon minced garlic
1/2 cup water
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
2 (8-ounce) cans no-salt-added tomato sauce
4 (6-inch) corn tortillas
2 (4-ounce) skinned, boned chicken breast halves, cooked without salt and thinly sliced
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese, divided
1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese, divided
2 tablespoons nonfat sour cream alternative

Directions

1

Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add green onions and garlic; saute 2 minutes. Add water and next 3 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
2

Wrap tortillas in aluminum foil; bake at 325° for 12 minutes. Combine 1/4 cup tomato sauce mixture, chicken, and 1 tablespoon of each cheese. Spoon chicken mixture evenly down center of tortillas; roll up tortillas.
3

Spread 1/4 cup tomato sauce mixture in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Arrange tortillas, seam side down, over sauce. Top tortillas with remaining tomato sauce mixture. Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, an additional 5 minutes. Top with sour cream.