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  • Nicole Southerly

    Chicken Enchiladas Recipe- used mexican blend cheese, left out the cilantro, cooked the chicken in enchilada sauce and shredded instead of chopped, after baking for 35 minutes top with verde sauce, enchilada sauce and sour cream mixture and more shredded cheese. Return to oven for 5 minutes or until cheese is melted.

  • Velvet Oberg

    Healthy chicken enchiladas- Ingredients: 4 oz. boneless skinless chicken breast, cubed 1 14 oz. can fired roasted tomatoes, organic 1 14 oz. can enchilada sauce, mild ½ bag Doritios, baked 2 cups cheddar cheese, fat free, shredded 1 cup Monterey Jack cheese, low fat, shredded 1 2.8 oz. can black olives, sliced, organic 1 large onion, diced 1 large bell pepper, diced 1 clove garlic, minced ½ cup cilantro 1 jalapeno pepper, minced ½ cup sour cream, non fat Directions Preheat oven to 375 degrees. Sauté chicken cubes with garlic, salt, pepper, onions, bell pepper and jalapeno pepper for 5 minutes on medium heat add fire roasted tomatoes and simmer for another 2-3 minutes. When done remove from heat and pour into a large mixing bowl. Add fat free cheese, olives and tortilla chips, mix well. In a 9x13 inch baking dish coated with cooking spray. Pour half of the enchilada sauce into the bottom of the baking dish, tilt dish to evenly spread sauce across the bottom. Next, pour meat, cheese and tortilla chip mixture into the baking dish. Pour remaining enchilada sauce over the top. Sprinkle remaining low fat cheese evenly over the top and bake for 20-25 minutes or until cheese is completely melted. Garnish with non fat sour cream and fresh cilantro.

  • Jo Beyen

    Healthy Enchiladas. (Actual recipe)

  • Jessica Allen

    Sour Cream Chicken Enchiladas from Southern Living.

  • Michelle Musial

    These easy, cheesy chicken enchiladas come together in a snap...use fat free greek yogurt instead of sour cream for lower fat!

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