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Chicken Enchiladas

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  Chopped onion 1 Medium
  Canned chopped green chiles 4 Ounce (1 Can)
  Fat-free chicken broth 14 Ounce
  Cornstarch 1 Tablespoon
  Flour 1 Tablespoon
  Liquid butter buds/Fat-free chicken broth 3 Tablespoon
  Minced garlic 1 Teaspoon (In A Jar)
  Cooked cubed white chicken meat 2 Cup (32 tbs) (Without Skin)
  Flour tortillas 12 Large
  Fat free cheese 2 Cup (32 tbs) (Cheddar Or Mozzarella)
  Canned stewed tomatoes 14 1⁄2 Ounce, drained (1 Can, Hunts)
  Canned hot jalapeno relish 7 1⁄2 Ounce, drained (1 Can, Old El Paso)
  Mock sour cream/Fat-free sour cream 2 Cup (32 tbs)
  Mock sour cream  
  Canned non fat cottage cheese 16 Ounce, drained
  Plain non-fat yogurt 2 Tablespoon
  Lemon juice 2 Tablespoon

For mock sour cream place all the above ingredients in a blender and blend until smooth.
Combine liquid Butter Buds or chicken broth, garlic, and onion in a sauce pan.
Cook until soft.
Add flour, cornstarch, 14 oz.chicken broth, and green chiles.
Stir with a wire whisk until bubbly and smooth.
Add flour mixed with water if a thicker sauce is desired.
Add seasonings and cooked chicken.
Remove from heat.
Combine stewed tomatoes, jalapeno relish, two cups of the Mock Sour Cream, and 1/2 of the grated cheese together in a bowl.
In a large bowl, combine both sauces together.
Make your enchiladas by spooning chicken sauce mixture onto each flour tortilla.
Next roll them up and place in a casserole dish that has been sprayed with a non-fat cooking spray, with the seam side down.
Pour the rest of the chicken sauce over the rolled up tortillas.
Sprinkle remaining cheese on top.
Heat in a 350°F oven about 15-20 minutes or until hot and bubbly.

Recipe Summary

Side Dish

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Chicken Enchiladas Recipe