Cheesy Chicken Enchiladas

Name: Cheesy Chicken Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper; 79 milliliters butter, melted; 128 grams chopped green chiles, drained; 1 Tbsp canola oil; 305 grams condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted; 591 milliliters chopped cooked chicken breast; 8 8-inchs (8-inch) flour tortillas; 1 teaspoon minced garlic; 59 milliliters chopped green onions; 394 milliliters plain low-fat yogurt; 59 milliliters chopped onion; 57 grams 1/2 cup finely shredded reduced-fat sharp cheddar cheese; 227 grams cups preshredded reduced-fat 4-cheese Mexican blend cheese

Cheesy Chicken Enchiladas might be just the main course you are searching for. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains around 32g of protein, 29g of fat, and a total of 601 calories. If you have pepper, canolan oil, flour tortillas, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 35

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Oven

Combine first 9 ingredients in a large bowl.

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Bowl

Remove 1 cup chicken mixture; set mixture aside.

Ingredients you will need

Whole Chicken

Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla.

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Tortilla

Cooking Oil

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Frying Pan

Add tortilla to pan; cook 5 seconds on each side or until toasted and soft.

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Tortilla

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Frying Pan

Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla.

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Tortilla

Whole Chicken

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Frying Pan

Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture.

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Cooking Spray

Tortilla

Whole Chicken

Jelly

Roll

Cooking Oil

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Baking Pan

Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350 for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.

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Cheese

Green Onions

Whole Chicken

Spread

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Oven

Wine note: Just as a crunchy green salad with mango will complement Cheesy Chicken Enchiladas, so too will a crisp, tropical fruit-filled California chardonnay, like Kali Hart Vineyard Chardonnay 2007 ($17). With its medium body and lively acidity, this white wine slices through creamy dairy products, like cheese and yogurt. A shot of citrus flavor and a nice bit of lingering sweetness also give it the ability to balance spicy chiles. Jeffery Lindenmuth

Ingredients you will need

Tropical Fruit

White Wine

Whole Chicken

Cheese

Chili Pepper

Yogurt

Mango

Shot

Wine

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 79milliliters

butter, melted 128grams

chopped green chiles, drained 1Tbsp

canola oil 305grams

condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted 591milliliters

chopped cooked chicken breast 88-inchs

(8-inch) flour tortillas 1teaspoon

minced garlic 59milliliters

chopped green onions 394milliliters

plain low-fat yogurt 59milliliters

chopped onion 57grams

1/2 cup finely shredded reduced-fat sharp cheddar cheese 227grams

cups preshredded reduced-fat 4-cheese Mexican blend cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Stoltz Organic Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 26 dollars per bottle.