Mild Green Chile & Creamy Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 186.7
- Total Fat: 6.4 g
- Cholesterol: 37.5 mg
- Sodium: 753.6 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.1 g
- Protein: 17.0 g
View full nutritional breakdown of Mild Green Chile & Creamy Chicken Enchiladas calories by ingredient
Introduction
Low-fat chicken enchiladas made with mild green chiles and creamy, delicious chicken rolled in a fresh corn tortilla, smothered in smooth mild green chile enchilada sauce and sprinkled with cheese. Low-fat chicken enchiladas made with mild green chiles and creamy, delicious chicken rolled in a fresh corn tortilla, smothered in smooth mild green chile enchilada sauce and sprinkled with cheese.Number of Servings: 12
Ingredients
-
Chicken breast 16 oz
Cream cheese, fat free 4 oz
Chicken stock .5 cup
Green chiles, chopped, diced or crushed 4 oz
Enchilada sauce, mild green 10 oz
2% Monterrey Jack Cheese
12 corn tortillas
Spices:
Chile powder 2 tbsp
Salt 1.5 tsp
Pepper 1 tsp
Garlic Powder 1 tsp
Ground Cumin 1 tsp
Cayenne Pepper 1 tsp
Directions
Place chicken in a large pot and add enough water to completely cover the chicken. On high heat, bring to a boil. Then, reduce heat to medium-high and cook chicken until no longer pink in center. About 10 or 15 minutes depending on the size.
Drain water. Removed chicken and place on a cutting board or plate. Pull apart with two forks. Return meat to pot. Add spices, chicken stock, and green chiles. Stir to blend well.
Cook on medium for 10-15 minutes to reduce. When liquid is pretty much absorbed, add cream cheese and mix together until melted. Remove from heat and set aside. Heat oven to 350 degrees.
Lightly grease a 9x13 casserole dish. Set aside.
Heat a tortilla in a pan over medium-high heat - about 10 seconds on each side.
Fill tortilla with about 1/3 cup of filling and a sprinkle of cheese. Roll and place seam-side down in casserole dish.
Repeat last 2 steps. Makes 12
Pour enchilada sauce on top, evenly distributed.
Bake in oven for 20 minutes. Remove. Set oven on broil. Sprinkle remaining cheese on top. Broil quickly until cheese is melted and golden brown. It only takes a minute so don't walk away.
Remove & let them sit for like 5-10 minutes to relax.
Garnish with cilantro.
Enjoy!!!
Serving Size: Makes 12 enchiladas
Number of Servings: 12
Recipe submitted by SparkPeople user LESLIE52683.
Drain water. Removed chicken and place on a cutting board or plate. Pull apart with two forks. Return meat to pot. Add spices, chicken stock, and green chiles. Stir to blend well.
Cook on medium for 10-15 minutes to reduce. When liquid is pretty much absorbed, add cream cheese and mix together until melted. Remove from heat and set aside. Heat oven to 350 degrees.
Lightly grease a 9x13 casserole dish. Set aside.
Heat a tortilla in a pan over medium-high heat - about 10 seconds on each side.
Fill tortilla with about 1/3 cup of filling and a sprinkle of cheese. Roll and place seam-side down in casserole dish.
Repeat last 2 steps. Makes 12
Pour enchilada sauce on top, evenly distributed.
Bake in oven for 20 minutes. Remove. Set oven on broil. Sprinkle remaining cheese on top. Broil quickly until cheese is melted and golden brown. It only takes a minute so don't walk away.
Remove & let them sit for like 5-10 minutes to relax.
Garnish with cilantro.
Enjoy!!!
Serving Size: Makes 12 enchiladas
Number of Servings: 12
Recipe submitted by SparkPeople user LESLIE52683.
