Ingredients
-
-
1
-
1 1/2
-
1
-
1
-
3
-
1
-
1 1/2
-
8
-
-
-
-
-
-
Directions
Cheese and Chicken Enchiladas (OAMC),Another converted recipe from Cooking light for OAMC use. These are obviously good and like right away and a good alternative to fast food if you want something quick at home.,This is a staple recipe in my home! It freezes great, but is very easy to throw together any time.,Awesome! Hard to believe this is light. My husband loved this dish. I doubled the recipe, plus some, to use my 8 oz block of light cream cheese and chopped cooked chicken from my freezer. Baked half right away, topping with a 16 oz bottle of Herdez salsa verde. Froze the other half in a gallon ziploc bag, with a separate bag of cheese for topping stuck inside. Labelled the second bottle of Herdez in the pantry (important with three boys) and made enough Mexican rice to freeze, so we have a near instant dinner for another night. I’ll quadruple the recipe next time. Love those CL recipes! Thanks for sharing!
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Steps
|
1
Done
|
Coat a Large Skillet With Cooking Spray and Saute Onions Until Soft. |
|
2
Done
|
Meanwhile, Mix Chicken, 1/2 C. |
|
3
Done
|
Cheddar, Picante Sauce and Cream Cheese. |
|
4
Done
|
Addto Onions and Cook Over Low Heat Until Cheese Begins to Melt. |
|
5
Done
|
Spoon About 1/3 Cup Filling on Each Tortilla Ands Roll Up. |
|
6
Done
|
Place Enchiladas (seam Side Down) in a 9x13 Baking Dish. |
|
7
Done
|
Drizzle With Taco Sauce and Remaining Cheese. |
|
8
Done
|
*note:i Flash Freeze Them and Bag at This Point in Family Size Portions. |
|
9
Done
|
If You Are Going Ahead and Eating Now Cover and Bake at 350f 15 Minutes. |
|
10
Done
|
If You Are Pulling from the Freezer, Thaw in the Refrigerator Then Bake. |
