This is fairly low-fat dish that my whole family enjoys. It makes enough to have some for the next day's lunch. Leftover holiday turkey goes well in this too.
What you need
- 2 boneless/skinless chicken breasts - preferably grilled with some hot or Tex-Mex rub. Slice, chop or shred these in to little pieces.
- 10 oz can of cream of chicken soup
- 4 oz can of green chiles
- One small Spanish or red onion - finely chopped
- Two (or more!) garlic cloves - also finely chopped (I just put both the onion and the garlic in a food processor and blast away.)
- 1/2 cup plain low-fat yogurt
- 1/4 cup skim milk
- 1 cup cheese (shredded cheddar or mexi-blend)
- 1 tablespoon butter
- 5 or 6 10-inch flour tortillas
What you'll do
Sauté the garlic and onion in the butter for about three minutes over medium high heat. Don't let the garlic get too brown or it will lend a bitter taste to the dish regardless of what else you put in it. Heat up your oven to 350°.
Add the chiles. Mix well for another three minutes. Pour in the soup, yogurt and half the cheese - mix it all up real well.
Once all the ingredients are introduced and friendly with one another, reserve 3/4 cup. Set it aside and remember where you put it. Add the chicken to the mixture remaining in the pot. Mix well until the chicken is heated through. Remove from heat.
Warm the tortillas one at a time in the microwave, about 10 seconds each. Take about a 1/4 cup of the mixture and place it in the middle of the tortilla. Fold in the sides about a quarter of the way each, and then roll it from top to bottom. Place it in your favorite baking dish. Keep going until you're done. (Yummy treat: warm up some extra tortillas, roll them up, and wipe the pot with them - mm-mmmm good!!)
Remember where you put the reserved sauce? Go get it and add 1/4 of skim milk to it. (Hint: In order to minimize things to clean, I normally keep the sauce in a glass measuring cup, then just top it off with the milk and stir very carefully.) Pour this over the lined up and expectant tortillas. Sprinkle with some more cheese on top. Place in the oven for about 20-25 minutes until the cheese is all melted and the tortillas are just turning darker.
Serve with guacamole, salsa and sour cream (pretty much negating the benefit of the low-fat ingredients!!).
Enjoy!!!
