Wednesday, December 18, 2013

Baked Chicken Enchiladas

3 cups chopped cooked chicken(I use rotisserie)
2 cups shredded lite Mexican blend cheese
1/2 cup lite sour cream or plain non-fat yogurt
1 (4.5-ounce) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) sprouted grain tortillas
Vegetable cooking spray
1 (8-ounce) container lite sour cream or plain non-fat yogurt
green taco sauce(I use bottled Trader Joe's)
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
Bake at 350° for 35 to 40 minutes or until golden brown.
Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings. Serve & enjoy!

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