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Low fat tasty chicken enchiladas without all the calories. These can be made rolled or unrolled depending on your time limit. Below is the unrolled version.
Cook chicken breasts: Grill, boil or cook on the stove in a bit of olive oil. Once cooked, shred or chop into pieces.
Puree the undrained garbanzo beans in a blender or food processor.
Sauté: onions, garlic and green chilies in 1 teaspoon of olive oil until soft.
Combine the sautéed garlic/onion/chile mixture with the garbanzo bean puree, cream of chicken soup and chicken pieces. Mix until smooth and creamy.
Into a 9×12 pan, layer the following:
-Green Enchilada Sauce
-4 Tortillas
-Chicken Mixture
-Green Enchilada Sauce
-4 Tortillas
-Chicken Mixture
-4 Tortillas
-Remainder of enchilada sauce
-Sprinkle top with Shredded Cheese
Cover with foil and bake in 350 degree oven for 30 minutes. Uncover for last 10 minutes so the cheese is nice and gooey.
Garnish: with sour cream and diced green onions. Enjoy!
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SarahJane on 4.6.2010
Thanks for the review! So glad you liked it!
lawschoolwife on 3.22.2010
I made this tonight for the first time. It was very good. I made just a couple of changes. I used 3 cloves garlic instead of 5, 1 can green enchilada sauce instead of 2 and 3/4 a white onion instead of just 1/4. The next time I make this, and I will(!), I will mix sour cream into the chicken mix and maybe a little cheese. I thought even just the 1 can of sauce made it a little soupy, so I think this would thicken things up a little. It was very tasty and easy to make. I can see this being a favorite around my house!