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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is adapted from cooking light annual recipes. My family enjoys this sauce over canned. Ingredients:
1 lb boneless skinless chicken breast, cut into bite sized pieces |
1/2 cup chopped onion |
2/3 cup skim milk |
1/4 cup chopped cilantro |
1/4 cup egg beaters egg substitute |
1/8 teaspoon salt |
1 (14 1/2 ounce) can diced tomatoes with mild green chilies |
1 -2 cup shredded cheese (i use fat free mozzarella) |
8 6-inch tortillas (i use fat free) |
fat free sour cream, for topping |
cooking spray |
Directions:
1. Preheat oven for 375°.
2. Spray a large skillet with cooking spray and add chicken and onions.
3. Cook over medium heat for about 10 minutes or until chicken is no longer pink.
4. In a food processor, add milk, cilantro, egg, salt and canned tomatoes blending until smooth.
5. Place tortillas in paper towel and microwave on power level 5 (50%) for about 45 seconds to soften them for easier filling.
6. Fill each tortilla with about 1/2 cup filling and shredded cheese; roll tightly.
7. Place them in a 13 x 9 baking dish.
8. Pour sauce over enchiladas.
9. Cover and bake for 20 minutes.
10. Uncover and sprinkle cheese over the top and bake an additional 5 minutes or until cheese is melted.
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