Green Chili Sour Cream Chicken Enchiladas Ingredients: 1 Cup of Shredded Chicken Breast 1 Cup of Daisy Light Sour Cream 2 Cups of Shredded Monterey Jack Cheese made with 2% milk 12 corn tortillas 2 cups of 99% fat free low sodium Swanson chicken broth 2 cups of Old El Paso Green Chili Enchilada sauce I took my favorite enchilada recipe and lightened it up by using lower fat products and cutting the cheese and sour cream portions down. I was delighted to find they are still just as yummy. I admit this isnt the healthiest recipe out there, but I cant deal with plastic like cheese or greek yogurt filling. The pic above does not do them justice. Dont take my word for it, make some for yourself..... Preheat the oven to 400 degrees. Combine shredded chicken breast, sour cream, & 1/2 of the cheese in a bowl. Pour chicken broth into a skillet and heat over medium heat. When chicken broth is hot, submerge a corn tortilla in the broth for 30 seconds with tongs. Pull the corn tortilla out and set on a plate. Spoon 2 tablespoons of the chicken mixture into the middle of the tortilla and then roll it up. Place your rolled up filled tortilla into a 9x13 inch baking dish with seam side down. Repeat this process 11 more times to fill the rest of the enchiladas. Pour the enchilada sauce over the enchiladas, cover the pan with foil, and bake for 20 minutes. Then uncover the pan, top the enchiladas with the other 1/2 of your cheese, and put back in the oven for 5 minutes or until cheese on top is melted. There are two enchiladas per serving and the nutrition info is in the pic above.
Posted on: Thu, 24 Apr 2014 03:15:08 +0000