I have lots of recipes and I enjoy trying new recipes but I only keep the ones my family approves of. I decided one day to put my recipes where they are more organized and I can access them anywhere. I don't have fun pictures to go along with the recipes and hopefully one day I will, but between dancing around our dog and 3 small children, I only have time to cook and then get the food on the table.

Many of my recipes have come from amazing friends and family that where nice enough to share, and I have given them props for it. So if you find something you like please just give props to the appropriate person.



Thursday, June 11, 2009

Creamy Chicken Enchiladas

Ingredients:
2-3 chicken breasts, cooked and cubed ( i prefer to chop mine fine so I goes further and so I have chicken in every bite.
1 small onion, chopped
1 can (10-3/4 ounces) reduced-fat-sodium condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup (8 ounces) fat-free sour cream
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
1 cup (4 ounces) shredded reduced-fat Monterrey Jack cheese, divided
1 can chopped black olives (optional)

Directions:
1. In a skillet or saucepan coated with nonstick cooking spray, sauté onion until tender. Remove from the heat
2. Add soup, tomatoes, green chilies, sour cream, and ¾ cup cheddar cheese; mix well.
3. Place 3 tablespoons on each tortilla; top with 1/3 cup chicken.
4. Roll up tightly.
5. Place seam side down in a 13-in. x 9-in. baking dish coated with non-stick cooking spray.
6. Top with remaining soup mixture; sprinkle with remaining cheeses.
7. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
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