can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
1
(4.5-ounce) can chopped green chiles, drained
8
(8-inch) flour tortillas
1
tbs canola oil
cooking spray
1/2
cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
1/4
cup chopped green onions
Directions
1.
Preheat oven to 350°.
2.
Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
3.
Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. 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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By
Stephanie
