Chicken Enchiladas with Tomatillo Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 stick of margerine or butter (margine in calorie calc)1 cup of onion - diced2 cups of cooked chicken3 tablespoons of flour2 1/4 cups of hot water3 chicken boullion cubes8 oz. light sour cream2 cups reduced fat cheddar cheese1/2 - 1 cup of tomatillo sauce - depends on taste10-12 corn tortillas
Makes 10-12 enchiladas
Sauce:
saute onion in butter until tender
add flour to onion and butter to make paste
then add 2 1/4 cups of hot water to make sauce/gravy
add 3 chicken boullion cubes**
stir until boullion is melted and sauce begins to thicken
remove from heat and add sour cream
Chicken:
I try to cook the chicken the day before, for less prep time, but you can boil the chicken breasts while you make the sauce. I boil the chicken with salt and pepper for about 30 minutes. Then cut/shred while it is still hot.
Filling:
In large bowl, mix chicken, one cup of sauce and 1/2 - 1 cup of tomatillo sauce, and 1 cup of cheese.
Take corn tortillas and soften by dipping them in remaining sauce and then stuff with filling and place in 13x9 greased casserole dish.
Pour remaining sauce and 1 cup of cheese over top of enchiladas and cook in 350 degree oven for 25 minutes.
** Note: if you dont have boullion cubes, you can use 1 can of fat free chicken broth in place of boullion cubes and hot water.
Also, I would prefer to use reduced fat cheddar cheese or mexican mix, but the calorie count is not for reduced fat cheese.
This recipe is adapted from a Favorite Foods cookbook.
Number of Servings: 10
Recipe submitted by SparkPeople user LAURA829.
Sauce:
saute onion in butter until tender
add flour to onion and butter to make paste
then add 2 1/4 cups of hot water to make sauce/gravy
add 3 chicken boullion cubes**
stir until boullion is melted and sauce begins to thicken
remove from heat and add sour cream
Chicken:
I try to cook the chicken the day before, for less prep time, but you can boil the chicken breasts while you make the sauce. I boil the chicken with salt and pepper for about 30 minutes. Then cut/shred while it is still hot.
Filling:
In large bowl, mix chicken, one cup of sauce and 1/2 - 1 cup of tomatillo sauce, and 1 cup of cheese.
Take corn tortillas and soften by dipping them in remaining sauce and then stuff with filling and place in 13x9 greased casserole dish.
Pour remaining sauce and 1 cup of cheese over top of enchiladas and cook in 350 degree oven for 25 minutes.
** Note: if you dont have boullion cubes, you can use 1 can of fat free chicken broth in place of boullion cubes and hot water.
Also, I would prefer to use reduced fat cheddar cheese or mexican mix, but the calorie count is not for reduced fat cheese.
This recipe is adapted from a Favorite Foods cookbook.
Number of Servings: 10
Recipe submitted by SparkPeople user LAURA829.
Nutritional Info Amount Per Serving
- Calories: 251.5
- Total Fat: 14.7 g
- Cholesterol: 45.4 mg
- Sodium: 236.6 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 2.1 g
- Protein: 12.5 g
Member Reviews