I LOVE this recipe. So yummy, easy and works great for leftovers!

• 4 skinless, boneless chicken breast halves
  
• 1 onion, chopped
  
• 1/2 pint sour cream
  
• 1 cup shredded Cheddar cheese
  
• 1 tablespoon dried parsley
  
• 1/2 teaspoon dried oregano
  
• 1/2 teaspoon ground black pepper
  
• 1/2 teaspoon salt (optional)
  
• 1 (15 ounce) can tomato sauce
  
• 1/2 cup chicken broth
  
• 1 tablespoon chili powder
  
• 1/3 cup chopped green bell pepper
  
• 1 clove garlic, minced
  
• 8 (10 inch) flour tortillas
  
• 1 (12 ounce) jar taco sauce
  
• 3/4 cup shredded Cheddar cheese
  

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
   
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, Water, chili powder, green pepper and garlic.
   
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
   

that sounds YUMMIE! thanks

Oh man that sounds good. I need to make a pan and then pack it in containers for work!

Yes indeed, they sound delicious.

A pan this weekend for sure.

And I think if you replace the flour tortillas with corn could they be less in calories ro fat, or carbs? I suggest this only because I love corn tortillas, trying to get away from the flour ones YIKES!!!

The low carb flour shells are better for you.

The low carb flour shells are better for you.

So since your in Kansas, can you tell me where to get the low carb tortillas I am interested in trying them thanks!!!

I'll have to go home and check the brand, but I buy them at Walmart. They are 60 calories. I also use them to make chips. I bake them with pam and garlic seasoning! SO GOOD! I'm on the Missouri side. Who did you surgery? Are you going to support groups anywhere? I need to do that.

Oh wow, that sounds so good! Looks like it might be on the menu for the weekend!

Okay, TulipStar! That was fantastic! Made it Sat night and my husband and 2 year old daughter loved it!

I did make it a little easier on myself. I needed to get it in the oven so instead of rolling the enchiladas, I cut the green chili tortillas that I was using in half and layered them on the bottom of the dish after putting a little taco sauce down. Then poured the chicken mixture in, layered another round of tortillas then added the rest of the taco sauce and sprinkled the top with a good amount of cheese. I also left out the broth/water. My mixture was loose enough and was afraid the added liquid would make it too soupy. I was right and it was perfect! I don't know what I did different that I got more liquid but it worked wonderfully anyway!

DH said we had to keep that one to make again!!!

THANK YOU!!!

My FAVORITE green chile chicken enchiladas - so easy, yummy and lo cal too!

1/2 lb chicken tenders

1 small can diced green chiles

1/3 cup low fat cream cheese

4 flour tortillas

1 can Hatch green chile enchilada sauce

shredded cheddar cheese

Preheat oven to 400 degrees.

Spray baking dish with Pam and set aside. Spray skillet and saute chicken pieces until no longer pink. Remove chicken from pan, shred and return to pan. Add chiles and cream cheese, stir and cook until well blended. Meanwhile, dampen tortillas, wrap in a paper towel and heat 20 seconds in microwave until soft. Spoon chicken and cream cheese mixture down middle of each tortilla, fold tortillas over filling and place seam side down in baking dish. Pour enchilada sauce over top of filled tortillas. Sprinkle cheese over top of casserole and bake in oven about 20 minutes or until brown on top.

Per Livestrong Daily Plate, Kraft Low fat cream cheese is only 20 calories per TBSP; Hatch enchilada sauce is 25 calories per 1/4 cup serving. Mission 98% fat free flour tortillas are 80 calories each. So go ahead and splurge, no need to feel guilty!

Enjoy!

Best regards,

Lynne

YUMMIE! :teeth_smile:

Update: I also used whole grain tortillas..not as good, but the filling was still so yum!

I'm not one to follow recipes and I tend to 'wing it' a lot when I'm cooking... So my version for this is....

8 boneless/skinless thighs (I have a hard time with breasts but you can use whatever works)

1 can low fat cream of chicken Soup

1 envelope taco/burrito seasoning mix

1.5 cup salsa

1/2 cup FF sour cream

1 can rinsed and drained black Beans

1 cup shredded cheese

Cook chicken and shred. Mix all ingredients together in a bowl until well mixed. I usually use 6 tortilla shells and well fill them. Bake covered at 350 for about 45 mins, uncover and spoon a small jar of taco sauce over it, grate a little more cheese on it and continue baking until melted and bubbly.

I cut this open and eat the 'guts' out of it because the tortilla's don't work well for me and I like it with the beans, adds some Fiber and protien !!!

Patricia