Ingredients for Low Fat Chicken Enchiladas With High Fat Taste
- Boneless Skinless Chicken Breast
- Fresh Cilantro
- Fat Free Salsa
- Low Fat Cream Cheese
- Nonfat Sour Cream
- Green Onions
- 1 tablespoon cumin
- Green Chilies
- Jalapeno Pepper
- Low Fat Cheddar Cheese
- Tortillas
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How to Make Low Fat Chicken Enchiladas With High Fat Taste
- Prepare your salsa: If using homemade, prepare it now. (Store-bought is fine too!)
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine 4 ounces cream cheese (softened), 1/2 cup sour cream, 1/2 cup chopped onion, 1 tablespoon cumin, 1/4 cup chopped cilantro, 1-2 jalapeños (minced, adjust to taste), and 1/4 cup chopped green chilies.
- Gently fold in 2 cups cooked and shredded chicken.
- Spread a thin layer of salsa in the bottom of a 9x13 inch baking dish.
- Warm corn tortillas (6-8) in the microwave for 15-20 seconds or until pliable. Layer approximately 1/4 - 1/3 cup of the chicken mixture onto each tortilla, roll tightly, and place seam-down in the prepared baking dish.
- Cover the enchiladas with the remaining salsa.
- Bake for 30 minutes, or until heated through and bubbly.
- Sprinkle with 2 tablespoons shredded cheddar cheese and bake for another 5-7 minutes, until the cheese is melted and bubbly.
- Garnish with extra salsa and a dollop of sour cream, if desired. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
9g
Fat
21g
Carbs
6g
