No Guilt Chicken Enchiladas
The best chicken enchilada recipes are the ones that are light but full of flavor and easy to prepare. This recipe for No-Guilt Chicken Enchiladas is a superb delight that will not disappoint.
Notes
You may need to bake for 30 to 35 minutes if enchilada was in refrigerator prior to placing in oven.
Cooking Time20 min
Ingredients
- 1 cup onion, chopped
- 2 tablespoons light vegetable oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 8-ounce package light cream cheese
- 6 cups cooked chicken, shredded with all excess fat removed
- 3/4 cup salsa
- 8 ounces reduced fat cheddar cheese, shredded
- 1/4 cup black olives
- 12 corn tortillas
- 2 cans light enchilada sauce
Instructions
- Pre-heat oven to 350 degrees F. Have two 11 x 7-inch baking dishes ready.
- In a large saucepan, cook the onion in the vegetable oil for five minutes. Stir in spices and add cream cheese; cook over low heat. Add chicken and salsa; stir over medium heat until hot.
- Remove from heat. Stir in 1-1/4 cups of reduced fat cheddar cheese and the olives.
- Wrap tortillas in stacks of 6 in foil, and heat in oven 8 to 10 minutes until warm.
- Spread about 1/4 cup of enchilada sauce over the bottom of each baking dish. Spoon about 1/3 cup chicken mixture onto each warm tortilla. Roll up from bottom and arrange seam side down in baking dishes. Top with remaining sauce and sprinkle with cheese.
- Bake for 15 to 20 minutes until hot and bubbly.
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