These cheesy, delicious enchiladas are less than 300 calories a serving! Don’t be intimidated by the preperation, it really does go quick, and is quite easy!! You and your family will love these!
Serves: 6 (Per serving: 2 enchiladas)
Preparation: 47 Minutes
Total prep and cooking: 1 Hour, 52 Minutes
Ingredients & Directions:
4 cups cold water
2 cups fat-free, lower-sodium chicken broth
1 tablespoon whole black peppercorns
5 garlic cloves, crushed
2 (6-ounce) skinless, boneless chicken breast halves
1 organic celery stalk, coarsely chopped
1 large carrot, peeled and cut into 1/2-inch pieces
1 jalapeno pepper, halved
1/2 medium onion, cut into wedges
1 (7-ounce) can salsa verde
1/4 cup heavy whipping cream
1 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
1/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
4 ounces 1/3-less-fat cream cheese, softened
12 (6-inch) corn tortillas
1 ounce sharp cheddar cheese, shredded (about 1/4 cup)
1. Mix the top nine ingredients in a saucepan over medium heat. Cook about 7 or 8 minutes or until the chicken is done. Take the chicken from the saucepan using a slotted spoon, and allow it to cool for 10 minutes. Shred chicken, and place to the side. Strain the juice, and keep all the liquids, discarding the solids.
2. Mix the liquid with the salsa verde in a pan, and boil until it’s down to about 1 1/2 cups. This may take about a half hour. After that, lower the heat and stir in, simmer.
3. Preheat your oven to 400°F.
4. In a medium sized bowl, mix together chicken, tomato, cream cheese, and seasonings. Dip each tortilla in the sauce mix for about ten seconds. Then fill each tortilla with a one-third cup of the chicken mix, and roll it up. Coat an 11X7-inch baking dish with cooking spray. Place the filled tortillas into the baking dish with the seam-side down. Pour the sauce over your enchiladas; coat with cheddar cheese. Bake at 400°F for about 20 minutes until they are a golden brown.
Amount each serving
Saturated fat: 5.7g