Low Fat Chicken Enchiladas Food

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:

• 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 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.

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.

EASY LOW FAT CHICKEN ENCHILADA CASSEROLE

Steps:

• Grease a 9x13 pan with shortening or spray.
• In saucepan, add chicken, soup, water, taco seasoning, and black beans. Heat slowly and stir until heated through and bubbly.
• Cut tortillas into quarters.
• Cover the bottom of the 9x13 pan with about 1 cup of the chicken mixture.
• Piece half of the tortilla wedges, jigsaw-puzzle-like, so they cover the chicken mixture on the bottom of the pan.
• Spread half of the remaining chicken mixture on top of the tortillas.
• Spread 1 cup of the shredded cheese on top of the chicken mixture.
• Repeat layers.
• Bake at 350 degrees F for 30 minutes or until heated through.