Healthier Chicken Enchiladas Ii

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1/4 pound cremini mushrooms, sliced
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can natural cream of mushroom soup
• 1/2 cup low-fat sour cream
• 1 1/2 cups cubed cooked chicken breast meat
• 1 cup pinto beans
• 1/2 cup shredded reduced-fat cheddar cheese
• 6 (12 inch) whole wheat flour tortillas
• 1/4 cup low-fat milk
• 1/2 cup shredded reduced-fat cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
• melt the butter in a skillet over medium heat. cook and stir green onion and garlic until fragrant, about 2 minutes. add mushrooms and cook until lightly browned and tender, about 6 minutes. stir in green chilies, cream of mushroom soup, and sour cream. mix well. reserve 3/4 this sauce in a bowl and set aside. mix in chicken, pinto beans, and 1/2 cup of shredded cheddar cheese to the remaining 1/4 of sauce in saucepan; stir together.
• fill each tortilla with chicken mixture and roll up. place seam side down in the prepared baking dish.
• combine reserved 3/4 sauce with milk in a small bowl. spoon this mixture over the rolled tortillas and top with remaining 1/2 cup shredded cheddar cheese. bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 35 minutes.