Creamy Green Chile Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 pound chicken breast tenderloins 2 medium-large poblano peppers1 jalapeño1 clove garlic1 small onion8oz fat free cream cheese1/3 c chicken broth (reduced sodium)2 cans green enchilada sauce (mild)8oz shredded cheddar (Kraft Free)½ tsp salt½ tsp cumin1 tsp chili powder10- 8 inch whole wheat soft tortillasPam Olive Oil Cooking Spray
Preheat oven to 400.
Lightly spray tenderloins with a small amount of olive oil spray. Place on grill and cook until just done. You can brown them in the pan but I have found that grilling makes a differene.
Cut into bite sized pieces. Roughly chop peppers (CAREFULLY remove seeds and ribs from jalapeno to avoid a very spicy dish- I use gloves) and onion. Process all along with the garlic until very small (will be a light bright green color). Spray a large skillet with olive oil spray add the pepper/onion mixture cook until soft over medium heat. Add the broth and chicken cooking 5 minutes more. Add the cream cheese and enchilada sauce (keep one of the empty cans!). Add salt, cumin and chili powder. Stir constantly and cook until cream cheese is melted. Spoon out enough sauce (only) to fill the empty enchilada pan.
Lightly spray a 13x9 baking dish and an 8x8 baking dish. Brush about a tablespoon or 2 of sauce into the bottom. Assemble enchiladas by placing chicken mixture into tortillas, roll and place seam side down into baking dish. 6 in the 13x9 and 4 in the 8x8. Cover with sauce from can and brush on heavily. Sprinkle with shredded cheese. Bake at 400 for 15-20 minutes.
serving size: 2 enchiladas per person.
Number of Servings: 5
Recipe submitted by SparkPeople user SLSAWYER74.
Lightly spray tenderloins with a small amount of olive oil spray. Place on grill and cook until just done. You can brown them in the pan but I have found that grilling makes a differene.
Cut into bite sized pieces. Roughly chop peppers (CAREFULLY remove seeds and ribs from jalapeno to avoid a very spicy dish- I use gloves) and onion. Process all along with the garlic until very small (will be a light bright green color). Spray a large skillet with olive oil spray add the pepper/onion mixture cook until soft over medium heat. Add the broth and chicken cooking 5 minutes more. Add the cream cheese and enchilada sauce (keep one of the empty cans!). Add salt, cumin and chili powder. Stir constantly and cook until cream cheese is melted. Spoon out enough sauce (only) to fill the empty enchilada pan.
Lightly spray a 13x9 baking dish and an 8x8 baking dish. Brush about a tablespoon or 2 of sauce into the bottom. Assemble enchiladas by placing chicken mixture into tortillas, roll and place seam side down into baking dish. 6 in the 13x9 and 4 in the 8x8. Cover with sauce from can and brush on heavily. Sprinkle with shredded cheese. Bake at 400 for 15-20 minutes.
serving size: 2 enchiladas per person.
Number of Servings: 5
Recipe submitted by SparkPeople user SLSAWYER74.
Nutritional Info Amount Per Serving
- Calories: 283.5
- Total Fat: 5.4 g
- Cholesterol: 51.6 mg
- Sodium: 1,900.1 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 10.5 g
- Protein: 38.6 g
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