Makeover Chicken Enchiladas |
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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Mexican food is often loaded with fat and calories. We were able to take this recipe and make it over to be a healthier version you will be proud to serve to your family. Ingredients:
1 pound boneless skinless chicken breasts |
1/2 cup water |
5 teaspoons minced garlic, divided |
1 cup finely chopped onion |
4 teaspoons canola oil |
2 cans (4 ounces each) chopped green chilies |
4 teaspoons chili powder |
1-1/4 teaspoons salt |
1 teaspoon each ground cumin and dried oregano |
1/4 teaspoon pepper |
1/2 cup king arthur unbleached all-purpose flour |
1-1/2 cups reduced-sodium chicken broth, divided |
1 cup fat-free milk |
2 cups (8 ounces) shredded reduced-fat mexican cheese blend, divided |
12 corn tortillas (6 inches) |
1 cup thinly sliced green onion, divided |
Directions:
1. In a saucepan, bring the chicken, water and 2 teaspoons garlic to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken is no longer pink. Remove chicken; reserve liquid. Cut chicken into thin strips. Set aside.
2. In a nonstick skillet, saute onion in oil until tender. Add remaining garlic and saute for 1 minute. Add chilies and seasoning; saute 1 minute. Stir in flour until blended. Gradually stir in 1 cup chicken broth, milk and reserved liquid. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from the heat. Stir in 1 cup cheese until melted. Combine 1 cup of cheese sauce and chicken; set aside.
3. In a large nonstick skillet, heat remaining chicken broth. Dip tortillas, one at a time, in hot broth just until limp, about 4 seconds on each side. Spoon about 1/4 cup mixture down the center of each tortilla; sprinkle with 1 tablespoon green onion. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce evenly over tortillas. Cover and bake at 400° for 20-25 minutes or until heated through and bubbly. Sprinkle with remaining cheese; cover an let stand for 5 minutes. Garnish with remaining green onions. Yield: 6 servings.
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