Light & Easy Chicken Enchiladas

Light & Easy Chicken Enchiladas


1 teaspoon Dierbergs canola oil
1 pound Perdue boneless, skinless chicken breast halves, cut into bite-size pieces
½ cup finely chopped onion
1 can (10.5 ounces) Dierbergs cream of celery soup
1 can (4.5 ounces) Old El Paso chopped green chiles
1 container (8 ounces) Daisy light dairy sour cream
8 large Guerrero flour tortillas
1 can (10 ounces) Old El Paso enchilada sauce
4 ounces (1 cup) Sargento shredded 2% milk colby/monterey jack cheese


In large nonstick skillet, heat oil over medium-high heat. Add chicken and onion; cook stirring frequently until chicken is no longer pink, about 4 to 5 minutes. Stir in soup, green chiles, and sour cream. Spoon ½ cup filling down center of each tortilla; roll tortillas around filling. Place tortillas seam-side down in 9 x 13-inch baking dish that has been lightly coated with no-stick cooking spray. Pour enchilada sauce over top and sprinkle with cheese. Cover and bake in 375°F. oven until bubbly around edges and center is hot, about 25 to 30 minutes.


For a little more - but still under $20 - add La Preferida Spanish Rice and Old El Paso Refried beans with Green Chiles as sides. Cook according to package directions.

Servings: 6
Serving Size: Nutrition not available.

Per Serving