Low-Fat Cheesy Chicken Enchiladas With Creamy Green Chile Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 six inch corn tortillas2 cups hot water, placed in bowl2 cups diced chicken breast1 medium onion. diced2 cups low-fat shredded cheddar or colby cheese1 cup (8 ounces) light sour cream4 ounces Neufchatel cheese (low-fat cream cheese), cubed1/3 cup canned green chiles (do not drain)1/2 cup Swanson 99% Fat Free Chicken Broth1 tbsp fresh or dried cilantro1 tbsp cumin powder1 tsp red or cayenne pepperButter flavor non-stick cooking spray
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 canned 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 .
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 canned 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 .
Nutritional Info 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
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