Thursday, February 23, 2012

Creamy Chicken Enchiladas

I’ve been so hungry for Mexican cuisine lately! I decided to search for an enchilada recipe and found a great one that I revised a little for our tastes. Hubby is picky, but this met his qualifications for meat and cheese and I was happy that it didn’t kill all of my calories for the day!

This creamy deliciousness smelled so good when it was baking and ended up crispy on the edges and bubbly all over. Isn’t it funny how we all describe food in the same way? Most people get what crispy, creamy and bubbly goodness means.

This is also another great weeknight meal, especially if you have leftover chicken. Otherwise, grab one of those great rotisserie chickens for ease! Lately, instead of using sour cream, I sub plain Greek yogurt, it has fewer calories and adds a nice bite in creamy dishes.

Ingredients:
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can low fat condensed cream of chicken soup (you can also use cream of mushroom)
1 container 5.3 oz greek yogurt
1 1/2 cups cubed cooked chicken breast meat
1 cup low fat Cheddar cheese, divided
6 (fajita size; medium) low carb/low fat flour tortillas
1/4 cup 1% milk

Preheat oven to 350 and lightly grease a large baking dish.

In a medium saucepan over medium heat, melt the butter and saute the green onion until tender; about 3 to 4 minutes. Hubby doesn’t like green onion, so I used dried minced, just for the flavor. Add the garlic powder and then stir in the green chiles, soup and yogurt. Mix well. This will make about 2 cups of sauce. Reserve 1 ½ cups and set aside.
To the remaining ½ cup of sauce in the saucepan, add the chicken and ½ cup of shredded Cheddar cheese. Stir together.
Fill each tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

In a small bowl combine the reserved sauce with the milk. Pour this mixture over the rolled tortillas and spread to cover.
Top with the remaining cheese and bake for 30 to 35 minutes, or until cheese is bubbly.

I topped mine with some of my homemade salsa from this summer. ENJOY!
Serves 6: (1 enchilada) Calories 282 / Carbs 13g / Fat 12g / Protein 23g / Fiber 10g / Sodium 772

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