Ingredients
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1/2 yellow onion
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4 cups cheese, shredded (whatever kind you like, I usually used a reduced fat Mexican blend inside and pepper jack for the to)
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1 (4 -8 ounce) can diced green chilies
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2 (10 3/4 ounce) cans 98% fat-free cream of chicken soup
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1 (16 ounce) package light sour cream
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8 -10 flour tortillas
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1 tablespoon poultry seasoning (Paul Prudhomme's)
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1 lb chicken breast
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1 (1 1/4 ounce) package taco seasoning mix (HOT is best!)
Instructions
- Cook chicken with poultry seasoning.
- Cool completely.
- Shred chicken in food processor. (Steps #1-3 can be done the day before assembling enchiladas.).
- Saute onion in a saucepan.
- Add chicken, 1/2 of the green chilis and taco seasoning and cook for two minutes.
- Remove from heat and add two cups cheese.
- Prepare sauce in a medium bowl: combine soup, sour cream and the other half can of green chilis.
- In a 9 x 13 pan, place 1 cup of sauce.
- Place 1/8 to 1/10 of chicken mixture in each flour tortilla and roll up and place in pan with seams down.
- Pour remaining sauce over enchiladas and sprinkle top with remaining two cups cheese. (Steps #1-10 can all be done in advance and keep pan in refrigerator ready to cook.).
- Bake at 375 degrees for 20–25 minutes.