Skinny Chicken Enchiladas Nors Food

SKINNY CHICKEN ENCHILADAS NOR'S

Steps:

• 1. Heat oven to 350 degree's. Shred cooked chicken. Salt chicken to taste. Set aside. Cook onion and green pepper in oil. When cooked through. Add the garlic and saute 1 minute. Add the peppers and onion mixture to chicken. Add the drained can of corn. Mix in half the cheese. Mix well and set aside.
• 2. In a bowl whisk the chicken stock, seasonings, and flour together. Pour in to pan and cook stirring constantly until thick like gravy. Remove from heat. Add the 1/2 cup sour cream. Mix until blended. Pour 1/2 over chicken mixture and toss well.
• 3. Heat tortillas in microwave 10 seconds each or 20 seconds for 2 at a time. Divide chicken mixture among the 8 tortillas. Roll up. Place in a greased 9x13 baking dish side by side, and seam down. Pour the rest of the sauce over Enchiladas. Top with remaining cheese. Cover loosely with foil. Bake at 350 20 min. Remove foil, and bake about 15-20 more minutes until hot.
• 4. Remove Enchiladas from oven. Mix tomatoes with the green onion. Serve the Enchiladas with the tomatoes, and sour cream.

CHICKEN ENCHILADAS

Steps:

• In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
• Preheat oven to 400 degrees.
• Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
• Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
• Place on baking dish seam side down, top with sauce. Then top with cheese.
• Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

SKINNY CHICKEN ENCHILADAS

Steps:

• Heat a medium saucepan over medium heat. Add spinach and a splash of water. Season with salt and cook until spinach is wilted, about 5 minutes.
• Mix chicken, spinach, and green onions together in a large bowl.
• Combine sour cream, yogurt, flour, salt, and cumin in a medium bowl. Add milk and jalapeno. Mix well. Pour 1/2 the sauce into the chicken mixture. Divide filling among tortillas.
• Roll tortillas up and place seam-side down into a large baking dish. Spoon remaining sour cream sauce over enchiladas.
• Bake in the preheated oven for 20 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more.

CHICKEN ENCHILADAS

Steps:

• Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
• Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
• Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
• Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
• Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

WHITE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 pan.
• Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
• In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
• Pour over enchiladas and top with remaining cheese.
• Bake 22 min and then under high broil for 3 min to brown the cheese.
• *side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.

SKINNY CREAMY CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended. Slowly add to hot mixture in skillet, stirring constantly. Cook and stir 5 to 6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
• In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on High 10 to 15 seconds or until softened. Spoon about 1/3 cup chicken mixture down center of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
• Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.

SAUCY CHICKEN ENCHILADAS

Steps:

• Enchilada sauce directions:.
• Heat corn or canola oil in large sauce pan; stir in flour and chil powder; cook for 1 minute.
• Add remaining ingredients, bring to a boil, and simmer for 10 minutes.
• Filling.
• Heat oven to 350°F.
• Prepare enchilada sauce below.
• In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles, and cilantro.
• Stir in 1/2 cup enchilada sauce.
• Season with salt and pepper, set aside, heat 1/2 inch corn or canola oil in large pan.
• Fry tortillas, one at a time until soft (10 seconds per side).
• Drain on paper towels, spray 9"x 13" baking dish with non-stick cooking spray.
• Spread small amount of sauce in bottom of dish.
• Spread 2 heaping tablespoons of chicken mixture in each tortilla& roll up.
• Place seam side down, side by side in prepared dish.
• Pour remaining sauce over, top with remaining cheeses and bake until bubbling, 15-20 minutes.
• Garnish with extra sour cream, sliced green onions and chipped cilantro.