Skinny Chicken Enchilada Casserole- I wasn't a fan of these because the recipe called for SO MANY onions. I would cut the amount of onions called for in half or more. Seth said it was ok, but he's more of an onion fan.
Green Chicken Enchiladas 1-12 oz. Ranchero® Queso Fresco cheese ½-5 oz Cotija, crumbled 3 chicken brsts, shredded 12 corn tortillas 2 c green enchilada sauce ½ c cilantro, chop 1 can gr chilis 350°-Mix chicken, chilies, ½ Fresco, Cotija and 4T sauce. Spoon chicken mixture and cheese mixture on tortilla. Roll and cover enchiladas with sauce bake 15-20 minutes. Top with cheese. Bake 5-7 minutes or until cheese starts to brown.