Skinny Chicken Enchiladas

I don't get a lot of opportunity to eat Mexican food around my house. I'm not sure why. We eat a lot of different types of food. I'm thinking it's because I'm not that well versed in Mexican cooking so I'm usually too scared to experiment because I'm afraid it won't turn out. 

That being said.... I'm really happy I gave this recipe a try. 

I'm not sure how authentically Mexican it may be as I did make changes to lower calories and fat and used some shortcuts to cut down the time to make them. 

They did turn out delectably divine and, even more good news, they are only 297 calories, 15 fat, 38 carbs, and 23 protein per serving!! (1 serving= 2 enchiladas) 

(*nutritional info according to Myfitnesspal)

Great dinner recipe when you want something lighter but still full of creamy goodness and just enough spice to keep things interesting.

Skinny Chicken Enchiladas

Ingredients

Sour Cream Sauce

1 cup fat free sour cream

1/4 cup 1% milk

1 can (~10 oz) low fat cream of chicken soup

1 tsp dried cilantro

salt & pepper

Chicken Filling

1 medium onion, diced

3 cloves garlic, minced

1/4 small jalapeno, finely diced

1 can (~10 oz) finely diced tomatoes (I used garlic & olive oil flavored)

1 can (~4 oz) diced green chilies

2 cups shredded, cooked chicken

12 small corn tortillas

1/2 cup Kraft Tex Mex shredded cheese

Directions

Preheat oven to 350.

Lightly spray a 9 X 13 pan and a small casserole dish with cooking spray, set aside.

Prepare sour cream sauce - In a saucepan over medium heat, stir together the sour cream, milk, cream of condensed soup, dried cilantro, and salt & pepper. 

Stir until smooth and heated through.. Set aside.

Prepare chicken filling - In a medium saucepan over medium/high heat, stir and cook the onion, garlic, and jalapeno until onion is translucent. Stir in tomatoes, chilies, and chicken and stir until heated through.

Prepare enchiladas - briefly heat the corn tortillas in the microwave for about 30 - 60 seconds. (Just enough to get them more flexible. It may be helpful to only do half the stack at a time so they don't cool off while you are filling them.)

Place a generous scoop of the sour cream sauce into the bottom of the prepared pans and spread it around to cover the bottom as best you can. Set sauce aside again.

Place 2 generous spoonfuls of the chicken filling down the center of each tortilla.

Roll the tortilla up as best you can and place, seam side down, in the prepared pans.

*As you can see I only got 9 tortillas into my 9 X 13, this is why I also used a small casserole dish, to hold the remaining 3 tortillas. 

Drizzle the remaining sauce evenly over the tortillas in the dish and then sprinkle with the Tex-Mex cheese.

Bake at 350 for approx 25 or so minutes, until sauce is bubbling and cheese is melty. 

Let sit for 3 - 5 minutes and then serve.

Two of these bad boys for only 297 calories! 

FYI - These are also fantastic as leftovers the next day for lunch. 

The shortcut I used for the chicken was to buy half of a rotisserie chicken from the deli and it yielded almost exactly 2 cups of shredded meat once I stripped the bones. 

If you are like Sue and don't like corn tortillas you can, of course, make this with flour tortillas. I'm not sure how that would affect the nutritional counts though - you'd have to recalculate them. 

So much flavor packed into delicious little packets. 

If you want less spice then leave out the jalapeno, more spice, add more jalapeno. 

If you give them a try, please let us know what you think. 

 

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