15 Minute No Fry Chicken Enchiladas Honest Recipes

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15-MINUTE NO FRY CHICKEN ENCHILADAS, HONEST!



15-Minute No Fry Chicken Enchiladas, honest! image

Make and share this 15-Minute No Fry Chicken Enchiladas, honest! recipe from Food.com.

Provided by OB Nurse

Categories     One Dish Meal

Time 45m

Yield 6-9 serving(s)

Number Of Ingredients 12

1 (28 ounce) can green enchilada sauce (I prefer Macayo's)
2 cans cream of chicken soup
1 cup sour cream
2 cups diced cooked chicken
1 (14 ounce) bag tortilla chips (I prefer "white" corn chips)
8 ounces grated monterey jack cheese or 8 ounces cheddar cheese
lettuce (optional)
tomatoes (optional)
black olives (optional)
chopped green onion (optional)
sour cream (optional)
salsa (etc.) (optional)

Steps:

  • Thoroughly mix green chili enchilada sauce, soup, and sour cream in a LARGE bowl.
  • Stir in diced, cooked chicken.
  • While still in bag, crush chips into smaller pieces (but don't make them all crumbs) and pour into soup mixture.
  • Mix well.
  • Pour into lightly greased 9X13" baking dish.
  • Top with grated cheese.
  • Bake at 350-degrees for 25-30 minutes.
  • When serving, add toppings of your choice.

GUILT-FREE, NO TORTILLA CHICKEN ENCHILADAS



Guilt-free, no tortilla chicken enchiladas image

I just recently cut bread, pasta, rice &!potatoes out of my diet and decided to make something savory instead of a boring salad...this mexican, cheesy, and filling entree is perfect if ur craving taco-bell but being you wanna eat healthy, it's way more than half the calories :)

Provided by Dana DiGs

Categories     Casseroles

Time 35m

Number Of Ingredients 10

1 1/4 chicken breast (shredded) (rotisserie is better, more flavor!)
1 can(s) small white beans, or black
1/2 can(s) rotel mild tomato sauce with green chilie peppers
1/2 can(s) diced tomatoes (drained)
1/3 bag(s) lipton onion soup mix
1/3 bag(s) fat free shredded cheddar cheese (i used kraft)
2 dash(es) adobo powder
4 dash(es) pepper
4 dash(es) garlic powder
1 Tbsp reduced fat sour cream (on side, just tastes that much better :)

Steps:

  • 1. Preheat oven to 375 degrees. Meanwhile prepare your pan, (I used a small 8"x4" aluminum pan about 1 1/2" deep). Spray bottom to avoid sticking with Pam spray..or lightly coat with a little olive oil.
  • 2. Next...spread out your shredded chicken breast, evenly. On top of that, your choice of beans. Cover that with your diced tomatoes. Then evenly blot some rotel sauce.
  • 3. With all three spices evenly distributed, mix the contents together with your hands...don't go too crazy.
  • 4. On top of that sprinkle the shredded cheese and onion soup mix.
  • 5. Put into the oven...wait 15 minutes and serve with a tablespoon of reduced fat sour cream then ....BOOM. Guilt free mexican dinner :)

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