Enchiladas get a makeover …
low-fat, healthy, delicious enchiladas complete with the creamy interior and flavorful sauce you love.
Start by substituting greasy chicken with tender poached chicken and fresh poblano peppers. Instead of a creamy filling made with sour cream and cheese, I’ve used 98% fat free soup and 2% Greek yogurt. For the enchilada sauce, I chose Frontera Red Chile Enchilada Sauce – it’s fat-free and made from whole ingredients. I can find it at my local grocer. If you can’t find this, look for an enchilada sauce that is similarly all natural (you can recognize & pronounce the ingredients!) and low-fat. Finally, wrap the goodness into low-cal tortillas and you have a filling and delicious low-fat dinner. Serve with a green salad to round it out.
Recipe notes: I use a 9.5 x 13.5 x 2 inch baking dish – anything around this size will fit 8 enchiladas. If you don’t like poblano peppers, or can’t find them, substitute with green bell peppers.
- 2 lbs. poached chicken breast
- 1 (10 3/4 oz) can of 98% fat free cream of chicken soup
- 1/2 cup 2% Greek yogurt
- 1 tsp. cumin
- 1 tsp. chili powder
- Olive oil
- 4 minced garlic cloves
- 1 small yellow or white onion, sliced thinly
- 2 poblano peppers, stem & seeds removed, halved & sliced thinly
- 1 package of 8 large, low-cal tortillas
- 2 (8 oz.) pouches of Frontera Red Chile Enchilada Sauce
- Garnish ideas: scallions, cilantro, queso fresco, chopped tomatoes, lime
When the chicken is cooked through, remove from the pan and drain on paper towels. Let sit until cool enough to handle.
Preheat oven to 350 degrees and prepare a baking dish with nonstick spray.
In a medium bowl, mix together the chicken soup, yogurt, cumin, and chili powder.
When the chicken has cooled, shred and place in a large bowl.
In a skillet, heat a splash of olive oil over medium-high heat. Add the garlic and saute for a minute or two until fragrant. Add the onions and saute for another minute. Add the poblano pepper. Stir to combine, reduce heat to medium and saute until tender, about 4 minutes. Add more olive oil as needed and season with S/P. Remove from heat and set aside to cool slightly. When cool, use a slotted spoon and place in the bowl with the chicken.
Combine about 1/2 of the soup mixture with the chicken and vegetables and stir to combine.
Divide chicken mixture among tortillas, roll up, and place seam side down in the baking dish.
Spread remaining soup mixture over the tortillas. Pour the enchilada sauce over that. Bake until hot and bubbly around the edges, about 20 minutes.
Let cool for a few minutes, plate, and garnish with your favorite toppings. Enjoy!
Recipe source: Original
Time: ~45 minutes