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No doubt you have noticed by now that I generally “start from scratch” with most of my cooking. I do so for many reasons:

#1 – I love to cook, and cooking is therapeutic for me.

#2 – I like to know exactly what I’m getting so I don’t like to get my stuff from cans with tons of preservatives.

#3 – It’s healthier.

#4 – It’s what I do, I’m a cooking teacher, after all! That is why this recipe goes against “how I cook”.

Let’s get my run down on this recipe:

#1 – purchased cooked chicken – check.

#2 – pre-shredded cheese blend – check.

#3 – processed garlic cubes – check.

#4 – canned creamed soup – check. 

#5 – canned and chopped green chilies – check.

OK, so two of those items I am an advocate for… the rotisserie chicken and the garlic cubes – love, love, love them both. But the canned soup!?! That is nearly forbidden in this house! And I don’t often pay more just to have my cheese already grated for me – wasteful and sometimes it seems a bit dried out to me. The canned green chilies – sometimes, but I prefer to roast and peel them myself – have superior flavor!  All that said, this is still a great recipe. It tastes good, looks good, and is quick and easy.

Cheater’s Chicken Enchiladas

2 1/2 cups chopped rotisserie chicken
2 1/2 cups shredded Mexican cheese blend, divided
1 2/3 cups plain low-fat yogurt
1/4 cup peeled and chopped white onion
1 cube frozen Trader Joe’s garlic or 1 large garlic clove, peeled and minced
1/4 teaspoon freshly ground black pepper
10.75-ounce can of undiluted cream of chicken soup
4.5-ounce can chopped green chiles, drained
10 (8-inch) flour tortillas
1/4 cup minced green onions (green and white portions) and cilantro for garnish

Preheat the oven to 350 degrees.  Spray a 13 x 9-inch baking dish with Pam.
In a large bowl combine the chicken, 2 cups of cheese, yogurt, white onion, garlic, black pepper, soup, and chiles.  Remove 1 cup of this chicken mixture and set aside for topping.

Arrange about 1/3 cup of the chicken mixture down the center of the tortilla.  Roll the filled tortilla up jelly-roll style; place enchilada in the prepared baking dish.

Repeat with the remaining tortillas, placing them in one layer, to fill the baking dish.  Spread the reserved 1 cup chicken mixture evenly over enchiladas.  
Cover with foil and bake for 20 minutes. Uncover and sprinkle evenly with the remaining 1/2 cup cheese and the green onions; bake an additional 8 minutes or until the cheese melts. Garnish with cilantro and serve.
Serves 10

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1 Sloane { 06.12.10 at 1:16 PM }

MMMMM Yummy! I want some!

2 Sharon { 06.14.10 at 11:18 PM }

This was a huge hit in our home tonight. Kelsey and her mom Deb came over and join us for these delicious (and very easy) enchiladas.

3 Sharon { 06.14.10 at 11:19 PM }

oops, I meant “joined.” It is late…

4 Linda Hopkins { 06.15.10 at 4:33 PM }

So happy to hear it Sharon, looking forward to seeing the girls

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