Sour Cream Chicken Enchiladas |
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Prep Time: 20 Minutes Cook Time: 19 Minutes |
Ready In: 39 Minutes Servings: 6 |
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This is a delicious and low fat recipe. I found it in the AHA Meals in Minutes Cookbook. This meal is 5 Weight Watchers points per serving. Two enchiladas per serving. Ingredients:
1 1/4 cups low sodium chicken broth |
1 tablespoon cornstarch |
1 teaspoon cornstarch |
1/2 teaspoon ground cumin |
1/8 teaspoon black pepper |
72 inches corn tortillas |
12 ounces cooked boneless skinless chicken breasts, chopped (about 3 cups) |
4 ounces fat free cream cheese |
1/2 cup salsa |
vegetable oil |
3/4 cup fat free sour cream |
2 teaspoons lime juice |
1/2 teaspoon chili powder (optional) |
Directions:
1. Prepare sauce - in small saucepan, whisk together sauce ingredients. Bring to a simmer over medium-high heat and cook for 1-2 minutes until it is thick and bubbly; set aside.
2. Warm tortillas. Wrap in a damp paper towel and microwave on high for 30-60 seconds.
3. Preheat oven to 350°F.
4. In non-stick pan combine cooked chicken, cream cheese, and salsa. Cook over medium-low heat for 5 minutes, or until cream cheese is melted.
5. Lightly spray 13x9x2-inch baking dish.
6. Assembly: pour 1/2 cup sauce into baking dish; roll chicken mixture into tortilla and place into dish seam down. Repeat. Once finished pour remaining sauce over enchiladas. Cover with foil.
7. Bake for 10 minutes.
8. In a small bowl whisk together sour cream and lime juice. Spread this mixture over finished enchiladas, sprinkle with chili powder.
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