Chicken Enchiladas II

[yogapantz]

Original recipe:

Ingredients

• 1 tablespoon butter
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 cups cubed cooked chicken breast meat
• 1 cup shredded Cheddar cheese, divided
• 6 (12 inch) flour tortillas
• 1/4 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Okay, this recipe is DELISH, but far too rich!  I have tweaked it to use the following ingredients:

• 1 T olive oil
• 1 cup green onion
• 1/2 t garlic powder
• 1 (4 oz) can diced green chiles
• 1 can fat free low sodium cream of chicken (NOT mushroom!) soup
• 1/2 cup low fat plain yogurt
• 1/2 cup cooked chicken meat
• 1 can black beans
• 1 can corn
• 1/2 cup shredded mozzarella cheese
  
• 10 whole wheat tortillas
  
• 1/4 cup skim milk

I follow the directions up until it says to add some of the cheese to the sauce, I don't because I have the corn and beans. I use less cheese, since I'm only sprinkling it on top.  Sometimes I add some chipotle sauce to the the reserved mixture thinned with milk so it's not all the same flavor all the time. Also, to make it meatless, I have used cubed squash instead of chicken and it's delicious.

[jsnzmom]

I'd love to run this through the recipe calculator on sparkpeople.com to see how much of a difference there is.  I bet it's dramatic!  If you wanted to stick with cheddar cheese, Cabot of Vermont makes a 1% cheddar that's less than half the calories of regular and fat of 2.5 grams instead of 9 grams.  And it's really tasty, too!

I think I'm going to have to try your version.  You're right--the original is waaaay too rich for me. 

[yogapantz]

It IS rich. I like the second version a lot more, it has a better texture and the flavors stand on their own merit instead of just "creamy" or "spicy".

[JoyeAustin]

Super yummy.

[Rebeccalynn_dj]

Sounds super yummy!