Family Low Fat Chicken Enchiladas Food

FAMILY LOW FAT CHICKEN ENCHILADAS

Steps:

• preheat oven to 350. Spray two casserole pans with pan spray. In a large skillet, cook the chicken with pan spray or simmer in broth until cooked through. Set aside to cool. In a large bowl combine all chopped veggies and 2 cups of sour cream and 2 cans cream of chicken soup. Mix well, set aside. After chicken has cooled, chop and add to mixture. Add 1 Cup of cheese. Put a large spoonful in a tortilla and roll it up, place in casserole pan, seam side down. Repeat until run out of filling. In another bowl, combine 1 cup sour cream and the other can cream of chicken soup. Pour over the top of the enchiladas and then sprinkle with cheese. Bake in oven for 20 minutes or until golden and cheese melted. Serve with a large salad. One enchilada is one serving.

LOW FAT CHICKEN ENCHILADAS WITH HIGH FAT TASTE.

Steps:

• Make salsa if you are using home made.
• Preheat oven to 375 degrees.
• Combine cream cheese, sour cream, onions, cumin, cilantro, jalapeno and green chilis.
• Fold in cooked chicken.
• In a small baking dish (I have a perfect one for 3 enchiladas) layer the bottom with salsa.
• Warm the wraps in the microwave and layer 1/4 to 1/3 cup of chicken mixture on each, wrap and place seam side down in dish.
• Cover with more salsa and bake a half hour until heated through. Sprinkle with 2 tbs of cheddar cheese and place back in the oven until bubbling.
• Serve with extra salsa and sour cream if desired.

LOW FAT CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Coat an 8-inch by 8-inch baking dish with nonstick cooking spray. Warm tortillas according to instructions on package.
• Combine shredded chicken with black beans and sweet corn.
• Mix salsa, yogurt and sour cream and spoon half the salsa mixture into the chicken, beans and corn. Blend well.Divide chicken mixture among the tortillas. Carefully roll tortillas and place them seam down in the baking dish. Spoon remaining salsa mixture over the tortillas. Sprinkle cheese on top. Cover with foil and bake for 30 minutes.

LOW-FAT CHICKEN ENCHILADAS

Steps:

• Rinse the chicken, and place the chicken, water, and bouillon granules in a 2-quart pot. Bring the mixture to a boil over high heat. Then reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is tender and the juices run clear when the chicken is pierced.
• Remove the chicken from the pot with a slotted spoon, reserving the liquid, and cool to room temperature. Tear the chicken into shreds, and transfer to a large bowl. Add the scallions, cilantro or parsley, oregano, and pepper, and stir to mix. Set aside.
• To make the sauce, combine the tomato sauce, chili powder, and cumin in a medium-sized skillet. Stir in 1 1/2 cups of the reserved cooking liquid, and bring the mixture to a boil over medium heat. Combine the flour and water in a jar with a tight-fitting lid, and shake until smooth. Stir the flour mixture into the simmering sauce, and continue to stir until the mixture is thickened and bubbly. Reduce the heat to low.
• Coat a 9X13-inch baking pan with nonstick cooking spray. Dip a tortilla in the sauce for about 10 seconds -- just long enough to soften the tortilla -- coating each side with sauce. Lay the tortilla on a flat surface, and place 1/4 cup of the chicken filling along one end. Roll the tortilla up jelly-roll style, and lay it in the pan, seam side down. Repeat with the remaining tortillas, leaving a 1/4-inch space between the enchiladas to prevent them from sticking together. Pour the remaining sauce over the enchiladas, and spread the cheese over the top.
• Bake uncovered at 450 for 12 to 15 minutes, or until the cheese is melted and the dish is heated through. Top individual servings with 2 tablespoons of sour cream and 2 teaspoons of scallions, and serve hot.

LOW FAT CHICKEN ENCHILADAS

Steps:

• Place chicken breast, peppercorns and onion and garlic in a large saucepan.
• Cover with water and bring to a boil.
• Reduce to a simmer and cook about 45 minutes until chicken is done.
• Remove skin and discard.
• Remove chicken from bone and shred.
• Mash cooked onion and add to chicken.
• Add green chiles with their liquid to chicken.
• Add cream cheese to chicken mixture and blend well.
• Add broth as necessary to make mixture moist.
• Cover bottom of a 9x13 baking pan with about 1/3 of the green chile enchilada sauce.
• Bring about an inch of water to a simmer in a skillet.
• Pass each tortilla through the water and then fill with 1/12 of the chicken mixture. Place in baking pan, seam side down.
• Continue this process until all tortillas are filled.
• Top enchiladas with remaining green chile sauce, and then sprinkle with cheddar.
• Cover and bake at 375 degrees for 20 minutes.
• Pass low-fat sour cream and lime wedges.

LOW-FAT SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Mix sour cream, cream of chicken soup, and cilantro in a saucepan over medium heat; cook, stirring occasionally, until heated through, 3 to 5 minutes. Remove from heat.
• Spray a large skillet with cooking spray; add tomatoes with green chile peppers, chicken, onion, and green chiles. Cook and stir mixture over medium heat until onion is transparent, 5 to 10 minutes.
• Place tortillas on a microwave-safe plate; heat in the microwave until warm and flexible, about 10 seconds.
• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11-inch baking dish with cooking spray.
• Spoon 2 to 3 tablespoons chicken mixture down the center of each tortilla; sprinkle filling with about 1 tablespoon Colby-pepperjack cheese. Roll each tortilla around the filling and place seam side down into the prepared baking dish. Top tortillas with sour cream sauce; sprinkle remaining cheese over sour cream layer.
• Bake in the preheated oven until sauce is bubbling and cheese is melted, 25 to 30 minutes.

BEST, EASIEST & LOW FAT! CHICKEN VERDE ENCHILADAS

Steps:

• Boil the chicken breasts in water until done.
• While the chicken breasts are boiling, coat a frying pan in oil to fry Tortillas to medium brown. You'll want them firm.
• Drain Chicken and shred.
• Add 1/2 of the Verde Enchilada Sauce to the chicken and mix.
• Put 4 tortillas on the bottom
• Spoon 1/2 the Chicken mixture.
• Add 1/2 can of Sweet Corn.
• Add 1/3 bag of cheese.
• Repeat with 4 tortillas,.
• Spoon remaining 1/2 the Chicken mixture.
• Add other 1/2 can of Sweet Corn.
• Add 1/3 bag of cheese.
• One more tortilla layer.
• Pour remainder of the Verde Enchilada Sauce on top and down the edges.
• Top with last portion of cheese.
• Bake 375 for 20 minutes.

LOW FAT CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375. Pour one can enchilada sauce into baking dish. Mix chicken and refried beans.
• Spoon onto tortillas and roll. Place in baking dish seal down. Once all tortillas are filled and layered in a dish, cover with other can of enchilada sauce. Sprinkle with cheese.
• Bake 20-25 minutes until cheese melted.

WENDY'S LOW-FAT CHICKEN ENCHILADAS

Steps:

• Place chicken breasts, onion, garlic and chicken broth in a medium saucepan on stove over medium heat. Simmer, about 30 minutes, or until chicken is cooked through and can be shredded. Remove chicken from pan and discard onion, garlic and broth. Shred the chicken using 2 forks. Return the chicken to the saucepan and add the entire container of salsa. Simmer on low until heated through.
• While salsa and chicken mixture is heating, preheat oven to 350 degrees F. Spray a 9x13 inch baking pan with non-stick cooking spray. Shake can of enchilada sauce well before opening. Using a ladle, pour 2-3 ladles full of enchilada sauce in bottom of baking pan. Heat a small skillet on the stove and place one tortilla at a time in the skillet to heat it pliable. (I use this method instead of heating my tortillas in oil to cut the fat.) Chicken mixture should be heated through. Remove from heat and prepare to assemble enchiladas.
• Remove one tortilla from the skillet and replace with another. Place the warm tortilla in the bottom of the baking pan and turn it once to coat with enchilada sauce. Add more sauce as needed to coat the tortilla but don't let it get so soggy that it falls apart. Place about 1/3 cup chicken/salsa mixture in the tortilla and 1 tablespoon or so of shredded cheese. Roll enchilada so that seam is down and push to top of pan to make room for next enchiladas. Repeat until the pan is full, adding enchilada sauce as needed to cover. When finished rolling enchiladas, top with more cheese.
• Bake for about 25-30 minutes in preheated oven. Cheese should be melted and enchilada sauce bubbling when ready to serve.