Friday, January 1, 2010

Chicken Enchiladas

Lite Chicken Enchiladas
From First Place 4 Health

8oz light sour cream
10 1/2 oz can Healthy Choice cream of chicken soup
1 1/2 c cooked chicken, chopped
1 c reduced-fat cheddar cheese, shredded
nonstick cooking spray
4 oz green chilies, diced
12 (6-in) low-fat tortillas
8oz plain nonfat yogurt
1/4 c green onions, sliced

Heat oven to 350 F. Spray a 13x9-inch (3-quart) baking dish with cooking spray. In medium bowl, combine sour cream, yogurt, soup and chilies, mix well. Spoon about 3 tablespoons sour cream mixture down the center of each tortilla. Reserve 1/4 cup of cheddar cheese, sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour-cream mixture over tortillas. Cover with foil and bake 25 to 30 minutes, or until hot and bubbly. Remove foil, sprinkle with reserved 1/4 cup cheese. Return to oven uncovered and bake an additional 5 minutes or until cheese is melted.
Nutrition Information

462 Calories; 12g Fat (22.4% calories from fat); 28g Protein; 63g Carbohydrate; 4g Dietary Fiber; 41mg Cholesterol; 1332mg Sodium.

Slow Cooked Chicken and Salsa Enchiladas
From You've Got
Servings: 4 Prep Time: 5 min. Cook Time: 4 1/2 hours
• 16 oz chicken breast halves, boneless skinless
• 1/2 cup(s) yellow onion, chopped
• 2 cup(s) salsa, divided
• 1/2 tsp cumin
• 2 jalapeno pepper(s), seeded and chopped
• 3 tbsp cream cheese
• 6 tortillas
• 1 cup(s) mexican cheese blend, shredded

1. Place chicken, onion, 1 cup of salsa, cumin and chopped jalapeno in the slow cooker. Cook for 4 hours on low.
2. Shred chicken. Add cream cheese and stir until smooth. Fill tortillas and place in a greased baking dish, seam side down. Top with remaining salsa and shredded cheese.
3. Bake at 350 degrees for 20 - 30 minutes.
Option: top with chopped tomatoes and avocado before serving.
Suggested Side: Homemade Salsa, tortilla chips

Print this recipe

Simple Sour Cream Enchiladas
4 chicken breasts, fully cooked & shredded
2 dozen white corn tortillas
1 16 oz. can green enchilada sauce
2 ounces additional green chiles
14 oz. sour cream
4 cups shredded cheese (Jack or Mexican blend)
*using nonfat sour cream and lowfat cheese will decrease the calories!

Mix all ingredients together, reserving 1.5 cup cheese, 2 ounces green chile sauce, and 3 ounces sour cream for topping.  Heat corn tortillas 4 or 5 at a time in microwave on high for 30 seconds, then spoon 3 tablespoons of the mixture into the heated tortillas.  (Heating them helps avoid cracking when you roll them up!) Spray a large Pyrex or glass dish with cooking spray (you may need an extra dish), then align enchiladas in a row inside.  Blend remaining sour cream and green chile sauce together and spoon over enchiladas.  Top with remaining shredded cheese. Cover with aluminum foil and bake in oven for 30 minutes at 350 degrees. 
  Makes 20-24 enchiladas.
Garnish with fresh cilantro (which I didn’t have) and if you like spice, extra green sauce.
Easy peasy, and oh so yummy.
TZ Signature

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