Low-Fat Cheesy Chicken Enchiladas With Creamy Green Chile Sauce
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 Green Chile Sauce calories by ingredient
Introduction
My favorite dish at a local Mexican restaurant is their Chicken Enchiladas with Creamy Green 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 Green 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
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8 six inch corn tortillas
2 cups hot water, placed in bowl
2 cups cooked, 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 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 15-20 minutes. Serve and enjoy!
*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 BETHPROVERBS31.
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 15-20 minutes. Serve and enjoy!
*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 BETHPROVERBS31.
Member Ratings For This Recipe
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DEADEENA
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ONLYCHILD
To keep the tortillas from falling apart, warm them up to soften them. Don't dip them in water. Don't warm them in microwave because they will toughen up as they cool. If you don't have a gridle to warm them on, just use a regular pan on the stove top and flip the tortillas a couple times. - 4/30/09
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MEREW22
I just made these last night and was so impressed with how good these were! The sauce is so flavorful. I added some fresh spinach to the filling. YUM! The only thing I would do differently next time is saute the onions for a couple minutes beforehand. They were still a bit crunchy for my liking. - 5/17/11
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KBAKER1202
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INAMO1972