Wednesday, October 20, 2010

Multigrain Chicken Enchiladas

These were a healthier version, of some enchiladas we have made several times. By changing the tortillas to whole grain and making the cheese, neufchatel cheese instead of cream cheese. They turned out well, next time I am going to make my own enchilada sauce.


1 dozen whole grain tortillas, (or I used homemade tortillas I had in the freezer)
1 29 oz can of Enchilada sauce mild
1 Package of Neufchatel cheese (I wish I had some homemade ready)
4 green onions chopped up in small pieces
1 1/2 to 2 C. Shredded cooked chicken
3/4 C. Mozzarella Cheese


1. Mix the Neufchatel with the chopped onions in a bowl.

2. Pour about a cup of the enchilada sauce in greased 13 X9 inch pan.

3. Spread a small amount of the cheese mixture in the center of each tortilla. Pour about 2 T of chicken on top. Roll the tortilla and put into the sauce in the pan. Line them all up and put some on the sides. (Inside the pan, as shown in the picture)

4. Pour the remaining sauce on top of the tortillas. Sprinkle with cheese.

5. Put foil on top, being careful not to get it on the cheese. Bake in oven at 350 for 10 min. Then take off the foil and bake until the cheese is all melted about 10 more min.

We had it with purple grapes and snap peas. You could have some sour cream for people to put on top, of their serving. I put some homemade salsa on mine. You could also add chips and salsa or picco. :) Quick easy meal.

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