Healthy Eating

Makeover Chicken Cheese Enchiladas

The original chicken cheese enchiladas recipe has over 1,000 calories and 45 grams of fat have been removed from the original recipe to make this one healthy! Add a salad with a lite salad dressing and you've got a healthy meal!

Prep Time: 25 minutes Bake: 45 minutes

1 1/2 Cups (12 ounces) reduced-fat sour cream
1 Can (10 3/4 ounces) reduced-sodium condensed cream of chicken soup, undiluted

1 Can (4 ounces) chopped green chilies

1 Can (2 1/4 ounces) sliced ripe olives, drained

4 Cups cubed cooked chicken breast (all white meat is best!)

1 Cup (4 ounces) shredded reduced fat Monterey Jack or Mexican cheese blend, divided

1 Cup (4 ounces) shredded reduced-fat cheddar cheese, divided.

12 Fat Free flour tortillas (6 inches), warmed

4 green onions, thinly sliced

Directions:

In a large bowl, combine the sour cream, soup, chilies, and olives. Set aside 1 1/2 cups for topping.

Add the chicken, 1/2 Monterey Jack cheese and 1/2 cheddar cheese to remaining soup mixture.

Spoon about 1/3 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a 13" x 9" pan baking dish coated with cooking spray. Top with reserved soup mixture.

Bake, uncovered at 350 degrees for 35 minutes. Sprinkle with remaining cheeses. top with onions. Bake 10-15 minutes longer or until cheese is melted.

6 servings.

Nutrition Facts: 2 enchiladas equals 508 calories, 18 grams fat (11 grams saturated fat), 123 mg cholesterol, 1,164 mg sodium, 40 g carbs, 2 g fiber and 46 g protein.