CHEESY CHICKEN ENCHILADAS

I made these last week, but I am obviously behind in my blog entries.  We have been doing a lot of repeat dinners (old favorites), leftovers, grabbing a bite on the go, or everyone pick something quick and easy.  This week is Spring Break for my little ones, so we are eating all 3 meals as a family each day.  Hopefully I can try out some new recipes for them to enjoy!

CHEESY CHICKEN ENCHILADAS

These are so creamy and delicious.  My family told me they were my best ever!!!   I love how fast and simple they are, and they are great for our Weight Watchers diet.  The oats add fiber and help satisfy your hunger.  You won't even know they are there. We make things mild and then add our own toppings and seasonings.  You can easily adapt these to your liking (rotel, green chiles, taco seasoning, etc.).

INGREDIENTS

8 whole wheat tortillas
1 can of chicken breast chunks
2 cups reduced fat Mexican blend shredded cheese
1 cup fat free sour cream
1 can cream of chicken soup
2 Tbsp. onion flakes
1/4 cup quick cooking oats
1/4 tsp. garlic powder
1/4 tsp. chili powder
2 Tbsp. salsa

DIRECTIONS

Preheat oven to 350 degrees.  Spray a 9x13 inch baking dish with nonstick spray.  Mix together the soup, sour cream, and 1 cup of cheese. Set aside. Pour the canned chicken and liquid in a skillet.  Shred the chicken with your fingers.  Add onion flakes (or real onion), chili powder, garlic powder, and salsa.  Pour oats in the pan and stir. Turn stovetop to medium and cook until liquid is gone and oats blend in with chicken.  Add half of the cheese mixture to the chicken and heat until cheese is melted.  Divide into 8 portions.

 

Spread half of remaining cheese mixture in the bottom of the baking dish.  Spread a portion of the chicken into the center of a tortilla.  Roll tortilla  and place in the dish with  seam on the bottom.  Repeat with the rest of tortillas.  Spread remainder of cheese mixture over the enchiladas.  Top with the rest of shredded cheese. Cover with foil and bake for 45 minutes.