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Chicken Enchiladas
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  • 1 3 oz (84 grm). package cream cheese (low fat)
  • 1 tbsp (15 ml) milk
  • 1/2 tsp (2 ml) salt
  • 1/4 tsp (1 ml) ground cumin
  • 2 cups (475 ml) chopped cooked chicken
  • 6 8-inch flour tortillas
  • 1 can cream of chicken soup (reduced fat)
  • 1 cup (225 ml) shredded cheddar cheese
  • 8 oz (224 grm). sour cream (low or non fat)
  • fajita seasoning, to taste
  • **Low-/non-fat ingredients do not have a negative impact on the taste because of spices.
  • refried beans and spanish rice, serving suggestion
  • Fry or bake chicken, season with fajita seasoning.
  • In bowl, combine cream cheese, milk, salt & cumin.
  • Add chicken and stir until well combined.
  • Spoon chicken mix into tortillas and roll up.
  • Place filled tortillas seam side down into greased baking dish.
  • In bowl combine soup, sour cream, and a splash of milk.
  • Pour mixture over chicken and sprinkle with some of the cheese.
  • Cover with foil, bake at 350 degrees (175 C.) for 35 minutes.
  • Remove foil, sprinkle with remaining cheese, return to oven for 5 minutes until cheese melts.
  • Serve with refried beans and spanish rice.
  • Can be made a day ahead. After baking, it can be frozen and reheated.
  • Enjoy!
Best thing I got out of dating a guy in college, his mom gave me this receipe. You can use "full fat" ingredients or low-/non-fat ones; either one tastes great. Original recipe claims 6 servings; I've found one batch pretty much does 2-4 folks, depends how many enchiladas you want.

Very naughty and very good!

Pairs well with White Zinfandel wine.

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