Light Chicken Enchiladas

Name: Light Chicken Enchiladas
Ingredients: 1 (10 3/4 ounce) can fat-free cream of chicken soup; 1 (10 3/4 ounce) can enchilada sauce; 1 cup shredded fat free cheese (i use sharp cheddar); 1 (4 ounce) canchopped green chilies; 1 (15 ounce) can diced tomatoes (Rotel are good); 3 boneless skinless chicken breasts; 6 -8 fat free tortillas or 6 -8 low-fat tortilla; 1 (15 ounce) can low sodium chicken broth; 1 cup chopped onion; garlic salt (optional); crushed red pepper flakes (optional); cayenne pepper (optional); salt and pepper

13 ingredients

10 steps

Ingredients

1 (10 3/4 ounce) can fat-free cream of chicken soup
1 (10 3/4 ounce) can enchilada sauce
1 cup shredded fat free cheese (i use sharp cheddar)
1 (4 ounce) canchopped green chilies
1 (15 ounce) can diced tomatoes (Rotel are good)
3 boneless skinless chicken breasts
6 -8 fat free tortillas or 6 -8 low-fat tortilla
1 (15 ounce) can low sodium chicken broth
1 cup chopped onion
garlic salt (optional)
crushed red pepper flakes (optional)
cayenne pepper (optional)
salt and pepper

Directions

1

In a large skillet, combine chicken broth, onion, chiles and chicken.
2

Cook chicken thoroughly.
3

When done, remove chicken from skillet and shred with two forks, set aside.
4

Pour the onion, chile, chicken broth mixture in a medium sauce pan.
5

On medium heat, combine chicken, tomatoes, spices.
6

Heat until warm and combined evenly.
7

Remove mixture from heat, and let sit and cool for about 5-10 minutes.
8

Spread an even amount of the mixture in each tortilla shell, wrap and place facing down in a greased casserole pan.
9

Pour enchilada sauce and sprinkle cheese evenly over enchiladas.
10

Bake at 400 degrees for 20-25 minutes.