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Thursday, March 24, 2011

NEW Chicken Enchilada Verde

This looked sooo yummy when I found it, and all I did was substitute a few things. I tried to get a better picture but once i cut it was not so pretty, but tasted awesome! If you are looking for your favorite foods in a healthy way, www.hungrygirl.com is a GREAT reference, especially for fast food and restaurants. So here's what I used...

1 can 98% fat free Cream of Chicken Soup

1/4 cup water

1 can chopped green chilies, drained

1 teaspoon dried oregano leaves, crushed

1 teaspoon chili powder

2 cups shredded cooked chicken

1/2 cup low fat shredded Mexican cheese blend (about 2 ounces)

6 whole wheat (6-inch), warmed

Heat the oven to 400°F. Stir the soup, water, chilies, oregano and chili powder in a medium bowl. Stir 1 cup soup mixture, chicken and 1 1/4 cup cheese in a medium bowl.Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish.Bake for 30 minutes or until the enchiladas are hot and bubbling.

Serve with some brown rice and enjoy! I know we did! And it is about 241 calories per serving...not including rice. And this dish sounds spicier than it actually is. If you like super spicy, you will want to add more chili powder.

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