Chicken Enchiladas

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These are wonderful enchiladas with a delicious chicken/cream cheese filling. The homemade sauce can be made a day, or two, ahead of time to make it less time consuming. They are delicious and can be made vegetarian; simply leave out the chicken and make a double batch of the cream cheese, onion filling. A real favorite!

Recipe from Cooking Light, May 2010

Serving size: 2 enchiladas. Calories 496; Fat 23.4g (sat 7.3g, mono 10.5g, poly 3.7g); Protein 30.9g; Carb 42g; Fiber 6.4g; Chol 99mg; Iron 2.8g; Sodium 711mg; Calc 221mg.

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  • 4

Ingredients

  • 1 tablespoon olive oil
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1/4 cup (2 ounce)cream cheese, softened (can use 1/3-less fat cream cheese)
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups chopped onion
  • 3 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon ground cumin
  • 1 cup fat-free, less-sodium chicken broth
  • 3/4 cup water
  • 1 (14.5-ounce) can diced tomatoes
  • 9 (6-inch) corn tortillas, divided
  • Cooking spray
  • 1/4 cup (1 ounce) shredded cheddar cheese
  • 2 green onion, thinly sliced

Preparation

Step 1

Place cooked chicken in a medium bowl;stir in cream cheese, 2 tablespoons cilantro, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Heat a medium saucepan over medium-high heat. Add olive oil to pan,and swirl to coat. Add onion, and saute for 5 minutes, or until tender, stirring occasionally. Add garlic; saute for 30 seconds, stirring constantly. Stir in chicken broth, 3/4 cup water, and tomatoes; bring to a boil. Tear 1 tortilla into small pieces; add to tomato mixture. Reduce heat to medium, and simmer 30 minutes, stirring occasionally. Remove from heat; let stand for 10 minutes to cool. Carefully pour tomato mixture into a blender, and process until smooth.

Spread 1/2 cup of tomato mixture in the bottom of an 11x7-inch glass or ceramic baking dish lightly coated with cooking spray. Warm remaining 8 tortillas in microwave. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place seam-side down in prepared dish. Pour remaining tomato mixture over filled tortillas. Sprinkle filled tortillas with cheddar cheese.

Bake at 375 degrees for 25 minutes or until bubbly and lightly browned. Sprinkle with green onions. Serve with a dollop of sour cream and shredded lettuce, corn bread.

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