· 1 small diced onion (save 2 -3 Tbs for topping)
· 1 small can diced green chilies
· 1 can 98% fat free Cream of Chicken soup
· 1 cup light sour cream
· Taco seasoning (packaged; about 2 tbs)
· Quesadilla cheese – 1 cup shredded *
· ½ cup fat free chicken broth
½ cup chicken broth (in addition to broth above)
Chopped, cooked chicken breast (about 3 cups)
1 can black beans – drained
6 – 10 Low carb / low fat flour tortillas
Toppings: Diced onions (2 -3 Tbs) and ¼ cup of 2% shredded cheddar (or Mexican blend cheese)
Optional toppings: diced tomatoes, sliced black olives, sliced jalapenos
1. For sauce:
Mix first 7 ingredients.
Remove 1 cup of mixture and place in another bowl. Add ½ cup chicken broth and blend. Put to the side.
2. To make enchiladas:
Return to first bowl. Add chicken and black beans. Mix well.
Place about 4 Tbs of the mix down the center of a tortilla. Roll tortilla and place in baking dish (be sure and spray the dish with cooking spray first). Repeat until all of the first bowl of sauce/chicken mix is used.
3. Get 2nd bowl of sauce. Pour over top of enchiladas in dish. Top with diced onions and cheddar (as well as any other optional toppings).
4. Bake at 400 degrees for about 15 – 20 minutes until the top of the enchiladas are lightly browned and the sauce is bubbling.
5. Remove from oven and let sit for 5 to 10 minutes before serving.
(* note: any queso cheese will work well in this recipe)
