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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 252.0
  • Total Fat: 9.3 g
  • Cholesterol: 57.1 mg
  • Sodium: 342.8 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 24.4 g

View full nutritional breakdown of Low-Fat Cheesy Chicken Enchiladas With Creamy Chile Sauce calories by ingredient
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Low-Fat Cheesy Chicken Enchiladas With Creamy Chile Sauce



Introduction

My favorite dish at a local Mexican restaurant is their Chicken Enchiladas with Creamy Chile Sauce. I had to try and find a way to lower the fat and sodium so I could enjoy these without the guilt! I tweaked that recipe a bit to lower the sodium and fat, and came up with a winner! My husband and teen daughter gobble these up! My favorite dish at a local Mexican restaurant is their Chicken Enchiladas with Creamy Chile Sauce. I had to try and find a way to lower the fat and sodium so I could enjoy these without the guilt! I tweaked that recipe a bit to lower the sodium and fat, and came up with a winner! My husband and teen daughter gobble these up!
Number of Servings: 8

Ingredients

    8 six inch corn tortillas
    2 cups hot water, placed in bowl
    2 cups diced chicken breast
    1 medium onion. diced
    2 cups low-fat shredded cheddar or colby cheese
    1 cup (8 ounces) light sour cream
    4 ounces Neufchatel cheese (low-fat cream cheese), cubed
    1/3 cup canned green chiles (do not drain)
    1/2 cup Swanson 99% Fat Free Chicken Broth
    1 tbsp fresh or dried cilantro
    1 tbsp cumin powder
    1 tsp red or cayenne pepper
    Butter flavor non-stick cooking spray

Directions

1. Spray large (10x15) baking dish with cooking spray.
2. Dip each tortilla quickly in hot water to soften. Let water drip off before following next step!
3. One at at a time, lay softened tortillas in baking dish and fill with chicken, onion, and cheese. Roll and place seam side down, side by side in single layer in baking dish.
4. In large saucepan heat broth, cilantro, cumin, and red/cayenne pepper until hot. Add sour cream, cream cheese, and green chiles. Heat until cream cheese is melted and everything is incorporated well, stirring frequently. (If sauce seems a little thin, you may thicken with a small amount of cornstarch whisked into sauce.)
5. Pour sauce over enchiladas in pan. Bake at 350 degrees F for about 20-30 minutes.
*Serve with a side of shredded lettuce and diced tomatoes and low-fat re-fried beans or low-fat Mexican rice, if desired.*

Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user .






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