Ingredients
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1/2 cupchopped onionsee savings
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1/2 of an 8-ounce packagereduced-fat cream cheese (Neufchatel), softenedsee savings
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1 tablespoonwatersee savings
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1 teaspoonground cuminsee savings
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1/4 teaspoonblack peppersee savings
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1/8 teaspoonsaltsee savings
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1 22-ounce packageTyson® Grilled & Ready® Frozen Chicken Breast Strips, thawedsee savings
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1/4 cupchopped pecans, toasted*see savings
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127- to 8-inch flour tortillassee savings
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Nonstick cooking spraysee savings
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1 10.75-ounce canreduced-fat and reduced-sodium condensed cream of chicken soupsee savings
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1 8-ounce containersour creamsee savings
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1 cupmilksee savings
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2 tablespoonsfinely chopped pickled jalapeno pepperssee savings
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1/2 cupshredded reduced-fat sharp cheddar cheesesee savings
Directions
1.
Preheat oven to 350 degrees F. In a small saucepan cook onion in a small amount of boiling water over medium heat until tender; drain. In a medium bowl combine cream cheese, the 1 tablespoon water, the cumin, black pepper, and salt. Stir in cooked onion, Grilled & Ready® Chicken Breast Strips, and pecans.
2.
Stack tortillas; wrap in foil. Heat in oven 10-15 minutes to soften.
3.
Meanwhile, coat a 3-quart rectangular baking dish with cooking spray. For each enchilada, spoon about 1/4 cup of the chicken mixture onto a tortilla; roll up. Place tortillas, seam sides down, in the prepared dish.
4.
For sauce, in a medium bowl combine soup, sour cream, milk, and jalapeno peppers; pour mixture over enchiladas. Bake, covered, 40 minutes or until heated through. Sprinkle enchiladas with cheese. Bake enchiladas, uncovered, 4-5 minutes more or until cheese melts.
Serving Suggestion:
Top with snipped fresh cilantro, chopped tomato, and additional jalapeno peppers.
*Note:
To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake 5-10 minutes or until nuts are light brown, shaking pan once or twice.
Nutrition information
Per serving: Calories 317, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 49 mg, Sodium 959 mg, Carbohydrate 32 g, Fiber 1 g, Protein 21 g, Daily Values: Vitamin A 6%, Vitamin C 1%, Calcium 21%. Percent Daily Values are based on a 2,000 calorie diet.
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