Trying to fix something that is easy, good, and healthy can be a challenge sometimes!! I have a Campbell's Soup Cookbook that has some great recipes that are easy to fix!! Many times I will tweak the recipe just a little. One recipe that Bill and I both like is a Chicken Enchilada which using Cream of Chicken Soup to make a sauce for the dish. Today I used "healthy" ingredients! I chose the following ingredients:
- Whole Wheat Tortillas
- 98% Fat Free Cream of Chicken Soup
- Fat Free Sour Cream
- ground Cumin
- Garlic powder
- Lemon Pepper Seasoning
- Mexican Seasoning
- Red, Yellow, Green Peppers
- Vidalia onion
- Can of Green Chilies
- Diced chicken tenders
- Shredded cheese - I used a four cheese Mexican mixture
Procedure:
- Clean and dice the peppers, onions, and chicken placing in separate bowls
- Mix one cup sour cream with a large can (or 2 small cans) of Cream of Chicken Soup
- Sprinkle you spices on veggies and chicken
- Saute onions, peppers, and then chicken
- Once chicken is tender, and sauteed veggies, and green chilies to the pan - reserve some of the veggies to place on top of enchiladas
- Add about 3/4 cup of sour cream/soup mixture to the pan - mix well
- Warm the tortillas in the microwave -easier to handle when they are warm
- Spoon mixture onto one of the tortillas - roll - and place in a pan sprayed with Pam
- After all tortillas have been placed in the pan - spread the rest of the sour cream/soup mixture on top of the tortillas!
- Using reserved veggies - spread them on top of the soup mixture
- Bake at least 30 min at 350 degrees - cover with foil
- Remove foil - sprinkle shredded cheese on top and return to oven uncovered for about 10 minutes - or until cheese melts!
- Remove from oven and ENJOY
Whole Wheat Tortillas
Sour Cream and Cream of Chicken Soup Mixture
Mexican Seasoning, Ground Cumin, and Green Chilies
Lemon Pepper Seasoning and Garlic Powder
Saute the onions sprinkled with seasoning - to your taste and choice
Saute the peppers sprinkled with seasonings
Saute the the chicken
Dice the green chilies - you can buy a can already diced!
Once chicken is tender, mix with sauteed veggies, green chilies, and soup mixture.
Place a couple of spoonfuls onto the tortilla and sprinkle with the shredded cheese.
Roll each tortilla and place in a baking dish sprayed with Pam.
Using remaining soup mixture - pour over rolled tortillas; then use reserved veggies on top of soup mixture. Cover with foil and bake!
Bake for 30 min (350) - remove from oven - sprinkle with cheese - return to oven until cheese melts - about 10 min.
We had shredded lettuce, diced tomatoes, olives, and refried beans (fat free) with our meal.
You tweak this recipe to suit you own taste - maybe using steak instead of chicken!!!! Add jalapeno peppers to add a bite to the dish - let your imagination soar!
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