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Ingredients

1 tablespoon butter ½ cup chopped green onions 2 cloves garlic, minced ¼ pound cremini mushrooms, sliced 1 (4 ounce) can diced green chiles 1 (10.75 ounce) can natural cream of mushroom soup ½ cup low-fat sour cream 1 ½ cups cubed cooked chicken breast meat 1 cup pinto beans ½ cup shredded reduced-fat Cheddar cheese 6 (12 inch) whole wheat flour tortillas ¼ cup low-fat milk ½ cup shredded reduced-fat Cheddar cheese

Nutrition Info

494 calories carbohydrate: 81.7 g cholesterol: 57 mg fat: 14.4 g fiber: 9.2 g protein: 29.5 g saturatedFat: 6.7 g servingSize: - sodium: 1329.4 mg sugar: 2 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
Melt the butter in a skillet over medium heat. Cook and stir green onion and garlic until fragrant, about 2 minutes. Add mushrooms and cook until lightly browned and tender, about 6 minutes. Stir in green chilies, cream of mushroom soup, and sour cream. Mix well. Reserve 3/4 this sauce in a bowl and set aside. Mix in chicken, pinto beans, and 1/2 cup of shredded Cheddar cheese to the remaining 1/4 of sauce in saucepan, stir together.
Fill each tortilla with chicken mixture and roll up. Place seam side down in the prepared baking dish.
Combine reserved 3/4 sauce with milk in a small bowl. Spoon this mixture over the rolled tortillas and top with remaining 1/2 cup shredded Cheddar cheese. Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 35 minutes.

6 servings

Using fresh garlic and low-fat Cheddar cheese, and tossing in some pinto beans and mushrooms make this classic recipe healthier.