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    Saucy Chicken Enchiladas


    Source of Recipe


    internet

    List of Ingredients




    Makes 10 servings

    1 1/2 cups Colombo® nonfat or low-fat plain yogurt
    3/4 cup chopped red bell pepper
    3/4 cup mild salsa
    1 tablespoon onion powder
    1 tablespoon chili powder
    1/2 teaspoon garlic powder
    2 cans condensed 98% fat-free cream
    of chicken soup
    2 cans (10 3/4 ounces each) condensed 98% fat-free cream
    of chicken soup
    3 cups cut-up cooked chicken
    10 flour tortillas (8 inches in diameter)
    2 1/2 cups shredded low-fat Cheddar cheese (12 ounces)

    Recipe



    . Heat oven to 350°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.

    2. Stir together yogurt, bell pepper, salsa, onion powder, chili powder, garlic powder and soup. Divide sauce mixture in half; stir chicken into one half. Place slightly less than 1/2 cup chicken mixture on center of each tortilla; spread to within 1/2 inch of edge. Sprinkle each with about 2 tablespoons cheese. Roll up and place seam side down in pan. Pour remaining sauce over enchiladas; sprinkle with remaining cheese. Cover with aluminum foil.

    3. Bake 30 minutes. Remove aluminum foil; bake 5 to 10 minutes longer or until hot and bubbly.
 

 

 

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