Healthier Chicken Enchiladas II
Using fresh garlic and low-fat Cheddar cheese, and tossing in some pinto beans and mushrooms make this classic recipe healthier.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
Step: 2
Melt the butter in a skillet over medium heat. Cook and stir green onion and garlic until fragrant, about 2 minutes. Add mushrooms and cook until lightly browned and tender, about 6 minutes. Stir in green chilies, cream of mushroom soup, and sour cream. Mix well. Reserve 3/4 this sauce in a bowl and set aside. Mix in chicken, pinto beans, and 1/2 cup of shredded Cheddar cheese to the remaining 1/4 of sauce in saucepan; stir together.
Step: 3
Fill each tortilla with chicken mixture and roll up. Place seam side down in the prepared baking dish.
Step: 4
Combine reserved 3/4 sauce with milk in a small bowl. Spoon this mixture over the rolled tortillas and top with remaining 1/2 cup shredded Cheddar cheese. Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 35 minutes.
NUTRITION FACT
Per Serving: 494 calories; protein 29.5g; carbohydrates 81.7g; fat 14.4g; cholesterol 57mg; sodium 1329.4mg.
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