Healthy Chicken Enchiladas Recipe
1 (16 ounce) can fat-free refried beans
10 (8 inch) whole wheat tortillas
1 (10.75 ounce) can condensed fat-free cream of chicken soup, undiluted
1 cup fat-free sour cream
3 cups cubed cooked chicken
2 cups shredded reduced-fat Cheddar cheese, divided
1 (14.5 ounce) can enchilada sauce
1/4 cup sliced green onions
Shredded lettuce
Directions:
Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Pour enchilada sauce over top; sprinkle with onions and remaining cheese. Bake, uncovered, at 350 degrees F for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired.
Servings Per Recipe: 10
For more information contact:
Geissler Baker, M.Ed.
Extension Agent, Family & Consumer Sciences
3309 Burlington Rd., Greensboro, NC 27405
Phone: 336-375-5876 / Fax: 336-375-2295
Email: geissler_baker@ncsu.edu
Geissler Baker