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Casseroles AND Vegetarian

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Recipes > Recipe of the Day > Main Dishes > Casseroles AND Vegetarian > SWISS ENCHILADAS


This slimmed-down recipe for enchiladas won't ruin your healthy eating habits for the day but sure tastes like it will! Load them up with more veggies for even more satisfaction.


Photo: myrecipes.com 


Cooking spray

1 1/2 cups chopped onion 

2 cups chopped roasted skinless, boneless chicken breast (about 2 breasts) 

2 garlic cloves, minced

2 (4.5-ounce) cans diced green chiles, undrained

1 (14.5-ounce) can petite diced tomatoes, undrained 

2 cups 2% reduced-fat milk, or soy/almond milk

2 tablespoons all-purpose flour

1/4 teaspoon salt

6 (8-inch) whole wheat tortillas

2 cups (8 ounces) shredded Swiss cheese, divided


Preheat oven to 350°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.

Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.

Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons cheese down center of each tortilla; roll up. Arrange filled tortillas in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup cheese. Bake at 350° for 25 minutes or until cheese is bubbly. Remove from oven.

Preheat broiler.

Broil casserole for 3 minutes or until cheese begins to brown.

Source: myrecipes.com

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