The fiesta is just getting started when you pull out these Skinny Chicken Enchiladas and serve them warm and cheesy right out of the oven.
Skinny Chicken Enchiladas are so fun and simple to make and are loaded with all the things we love in traditional enchiladas, just in a smaller version. Seriously, how cute are these? I know referring to food as “cute” is a bit much, but these Skinny Chicken Enchiladas are just like grabbing the sweet little cheeks of an adorable baby, they just bring a smile to your face. Simplicity, easy, and delicious are just a few ways to describe these enchiladas. Although they may be mini they sure don’t miss a beat on flavor or the cheesiness we all love in our Mexican food.
One of the great things about these Skinny Chicken Enchiladas is that you really can personalize them once they come out of the oven. They can be loaded with any toppings you want and it won’t compromise the great enchilada taste. The campbell’s soup combined with the plain yogurt really makes them nice and creamy, while the salsa and chili powder will make you say “arriba!” I love making mine with chicken, but you could use ground beef or turkey as well, or make them completely vegetarian and add chopped mushrooms, peppers, onions, avocado etc, as a great vegetarian Mexican meal.
Putting these Skinny Chicken Enchiladas together is super quick (love that) easy, and they come out in a perfect shell ready to eat. Pair them with some chips and salsa, homemade guacamole, or some Spanish rice and you have a quick and delicious meal. And let’s not forget Cinco De Mayo is right around the corner, what a fun appetizer or side these Skinny Chicken Enchiladas would be. So pull out your sombreros and start shaking your maracas, because Skinny Chicken Enchiladas are about to get the party started. xoxo.
- 12 wheat or flour tortillas (6-inch), warmed
- 1 can (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
- 1/4 plain nonfat yogurt
- 3/4 cup Pace® Picante Sauce
- 1 teaspoon chili powder
- 3 cups chopped cooked chicken or rotisserie chicken
- 1 cup shredded Monterey Jack cheese (about 4 ounces)
- 2 tablespoons chopped tomatoes
- 2 tablespoons sliced green onions
- Heat the oven to 350°F. Press the tortillas into the bottoms and up the sides of 12 (2 1/2-inch) muffin-pan cups.
- Stir the soup, yogurt, picante sauce, chili powder, chicken and cheese in a medium bowl. Divide the chicken mixture among the tortilla cups.
- Bake for 20 minutes or until the chicken mixture is hot and bubbling. Sprinkle with additional cheese, if desired. Let the enchilada cups cool in the pan on a wire rack for 5 minutes. Top with the tomato and green onion before serving, if desired.