LOW FAT CHICKEN ENCHILADAS WITH HIGH FAT TASTE.
I came up with this tonight to see if I can enjoy enchilada's while trying to cut fats. It turned out to be delicious and did not taste low fat at all :) Easy tripled or doubled
Provided by MarraMamba
Categories Chicken
Time 55m
Yield 3-4 enchiladas
Number Of Ingredients 11
Steps:
- Make salsa if you are using home made.
- Preheat oven to 375 degrees.
- Combine cream cheese, sour cream, onions, cumin, cilantro, jalapeno and green chilis.
- Fold in cooked chicken.
- In a small baking dish (I have a perfect one for 3 enchiladas) layer the bottom with salsa.
- Warm the wraps in the microwave and layer 1/4 to 1/3 cup of chicken mixture on each, wrap and place seam side down in dish.
- Cover with more salsa and bake a half hour until heated through. Sprinkle with 2 tbs of cheddar cheese and place back in the oven until bubbling.
- Serve with extra salsa and sour cream if desired.
Nutrition Facts : Calories 230.5, Fat 9.8, SaturatedFat 4.3, Cholesterol 45.3, Sodium 372.9, Carbohydrate 20, Fiber 1.4, Sugar 2.4, Protein 15.1
LOW FAT CHICKEN ENCHILADAS
This a is a great way to use leftover chicken or rotisserie chicken. These creamy enchiladas are quick and easy to make. It's comfort food with a fraction of the fat.
Provided by Little Bee
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.
- Combine shredded chicken with black beans and sweet corn.
- Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.
Nutrition Facts : Calories 304.5, Fat 10.7, SaturatedFat 4.8, Cholesterol 62.5, Sodium 192.9, Carbohydrate 25.3, Fiber 3.9, Sugar 5.3, Protein 27.1
HEALTHIER CHICKEN ENCHILADAS II
Using fresh garlic and low-fat Cheddar cheese, and tossing in some pinto beans and mushrooms make this classic recipe healthier.
Provided by MakeItHealthy
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
- Melt the butter in a skillet over medium heat. Cook and stir green onion and garlic until fragrant, about 2 minutes. Add mushrooms and cook until lightly browned and tender, about 6 minutes. Stir in green chilies, cream of mushroom soup, and sour cream. Mix well. Reserve 3/4 this sauce in a bowl and set aside. Mix in chicken, pinto beans, and 1/2 cup of shredded Cheddar cheese to the remaining 1/4 of sauce in saucepan; stir together.
- Fill each tortilla with chicken mixture and roll up. Place seam side down in the prepared baking dish.
- Combine reserved 3/4 sauce with milk in a small bowl. Spoon this mixture over the rolled tortillas and top with remaining 1/2 cup shredded Cheddar cheese. Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 35 minutes.
Nutrition Facts : Calories 494 calories, Carbohydrate 81.7 g, Cholesterol 57 mg, Fat 14.4 g, Fiber 9.2 g, Protein 29.5 g, SaturatedFat 6.7 g, Sodium 1329.4 mg, Sugar 2 g
SKINNY CREAMY CHICKEN ENCHILADAS
61% less sat fat • 50% less fat • 25% more calcium than the original recipe. Reduced-fat ingredients helped cut the fat, while green chiles boost the Tex-Mex flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
- In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
- Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.
Nutrition Facts : Calories 230, Carbohydrate 22 g, Cholesterol 40 mg, Fiber 2 g, Protein 17 g, SaturatedFat 3 1/2 g, ServingSize 1 Enchilada, Sodium 350 mg, Sugar 4 g, TransFat 0 g
LOW-FAT CHICKEN ENCHILADAS
Steps:
- Rinse the chicken, and place the chicken, water, and bouillon granules in a 2-quart pot. Bring the mixture to a boil over high heat. Then reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is tender and the juices run clear when the chicken is pierced.
- Remove the chicken from the pot with a slotted spoon, reserving the liquid, and cool to room temperature. Tear the chicken into shreds, and transfer to a large bowl. Add the scallions, cilantro or parsley, oregano, and pepper, and stir to mix. Set aside.
- To make the sauce, combine the tomato sauce, chili powder, and cumin in a medium-sized skillet. Stir in 1 1/2 cups of the reserved cooking liquid, and bring the mixture to a boil over medium heat. Combine the flour and water in a jar with a tight-fitting lid, and shake until smooth. Stir the flour mixture into the simmering sauce, and continue to stir until the mixture is thickened and bubbly. Reduce the heat to low.
- Coat a 9X13-inch baking pan with nonstick cooking spray. Dip a tortilla in the sauce for about 10 seconds -- just long enough to soften the tortilla -- coating each side with sauce. Lay the tortilla on a flat surface, and place 1/4 cup of the chicken filling along one end. Roll the tortilla up jelly-roll style, and lay it in the pan, seam side down. Repeat with the remaining tortillas, leaving a 1/4-inch space between the enchiladas to prevent them from sticking together. Pour the remaining sauce over the enchiladas, and spread the cheese over the top.
- Bake uncovered at 450 for 12 to 15 minutes, or until the cheese is melted and the dish is heated through. Top individual servings with 2 tablespoons of sour cream and 2 teaspoons of scallions, and serve hot.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LOW-FAT SOUR CREAM CHICKEN ENCHILADAS
I have been looking for a great restaurant-quality sour cream sauce enchilada recipe and was handed this one from a friend's grandma. It was exactly what I wanted and so simple to make! If you don't like really spicy foods, the optional items listed can be removed from the recipe and the dish is just as yummy!
Provided by CourtneyR
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat.
- Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.
- Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
- Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese. Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.
Nutrition Facts : Calories 413.1 calories, Carbohydrate 43.8 g, Cholesterol 57.2 mg, Fat 16.5 g, Fiber 2.8 g, Protein 21.9 g, SaturatedFat 9.2 g, Sodium 1052.8 mg, Sugar 7.9 g
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