Chicken Enchiladas

11 SmartPoints
6 Yield


  • 2 cup cooked chicken, chopped
  • 4 oz can diced green chiles
  • 8 oz can green chili salsa
  • 1⁄2 tsp salt
  • 2 cup fat-free half-and-half
  • 1⁄4 cup oil, for frying tortillas
  • 12 corn tortilla
  • 2 cup reduced-fat Monterrey jack cheese, shredded


  1. Preheat oven to 350°F.
  2. Mix chicken, chilies and salsa in a small bowl.
  3. Mix the salt and cream in a large shallow dish.
  4. Heat the Oil in a frying pan over med-high heat.
  5. Fry the tortillas one at a time for a few seconds til they start to blister and turn soft.
  6. Immediately dip each one in the cream mixture.
  7. Put a large dollop of the chicken mixture on each tortilla and roll it up.
  8. Place in an ungreased baking pan; flap side down.
  9. Pour remaining cream over roll enchiladas; sprinkle cheese over top.
  10. Bake uncovered 20 minutes for 20 minutes, or till heated through.

Leave a Reply

Your email address will not be published. Required fields are marked *