Chicken Enchiladas Easy
|Tomato sauce||15 Ounce (1 Can)|
|Canned diced green chili peppers||4 Ounce, drained, rinsed (1 Can)|
|Ground coriander||1⁄2 Teaspoon|
|Nonstick spray coating||1|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Neufchatel cheese||2 Ounce, softened|
|Skim milk||1⁄4 Cup (4 tbs)|
|Finely chopped cooked chicken/Turkey||2 Cup (32 tbs)|
|Snipped parsley||2 Tablespoon|
|6 inch corn tortillas||12|
|Shredded monterey jack cheese||1 1⁄2 Ounce (1/3 Cup)|
For sauce, combine tomato sauce, green chili peppers, sugar, and coriander.
Spray a saucepan with nonstick coating.
Cook onion in the saucepan till tender.
Stir in Neufchatel cheese and milk till smooth.
Stir in chicken or turkey and parsley.
Wrap tortillas in foil and heat in a 350° oven about 10 minutes or till warm.
Spoon chicken mixture on tortillas, then roll up.
Spray a 12 x 7 1/2 x 2-inch baking dish with nonstick coating.
Place tortillas, seam side down, in the dish.
Cover with foil.
Bake in a 350° oven for 20 to 25 minutes or till heated through.
Pour sauce over tortillas, then sprinkle with Monterey Jack cheese.
Return to the oven; bake, uncovered, for 5 to 7 minutes more or till sauce is hot and cheese melts.