Yesterday, I took some of our leftover turkey I had frozen out of the freezer and made chicken enchiladas. This is a easy meal to make and can be fairly healthy with some substitutions. I have included the ones that I do. This is a great way to use up leftover poultry.
Chicken Enchiladas
2 cups diced poultry
1-16 oz container sour cream (I use fat free or plain yogurt)
1 Tbs dried cilantro
1 medium onion
1/4 cup banana or hotter pepper of your choice
1 can cream of chicken soup (I use healthy request soup)
8 tortillas ( I use whole wheat ones)
1-8 oz bag sharp cheddar or mexican blend shredded cheese ( I use 2%)
Saute onion and pepper in a little bit of olive oil until tender. In medium size bowl, combine poultry, sour cream, cilantro and cooked onion and peppers. Spray a 9x13 pan.
To assemble enchiladas, put 1/8 of meat mixture and small amount of cheese in tortilla. Wrap up and put in pan. Continue until all 8 tortillas are filled. Put cream of chicken soup over top of enchiladas in pan. Spread remaining cheese over soup. Cover and bake 45 minutes at 350 degrees. They are done when cheese is melted and bubbly on top.
My family loves these and it is not that hard to make. You can make these up ahead of time and freeze them or put in refrigerator before cooking. If put in freezer, thaw completely before cooking.
Chicken Enchiladas
2 cups diced poultry
1-16 oz container sour cream (I use fat free or plain yogurt)
1 Tbs dried cilantro
1 medium onion
1/4 cup banana or hotter pepper of your choice
1 can cream of chicken soup (I use healthy request soup)
8 tortillas ( I use whole wheat ones)
1-8 oz bag sharp cheddar or mexican blend shredded cheese ( I use 2%)
Saute onion and pepper in a little bit of olive oil until tender. In medium size bowl, combine poultry, sour cream, cilantro and cooked onion and peppers. Spray a 9x13 pan.
To assemble enchiladas, put 1/8 of meat mixture and small amount of cheese in tortilla. Wrap up and put in pan. Continue until all 8 tortillas are filled. Put cream of chicken soup over top of enchiladas in pan. Spread remaining cheese over soup. Cover and bake 45 minutes at 350 degrees. They are done when cheese is melted and bubbly on top.
My family loves these and it is not that hard to make. You can make these up ahead of time and freeze them or put in refrigerator before cooking. If put in freezer, thaw completely before cooking.
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