White Chicken Enchiladas Low Cal Version Food

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.

LOW-CARB CHICKEN ENCHILADAS

Steps:

• Place chicken breasts, chili powder, cumin, coriander, and salt in a pot over medium-low heat. Add enough water to cover. Simmer chicken until no longer pink in the center, about 30 minutes. Remove chicken from the broth and cool until easily handled, about 10 minutes.
• While chicken is cooling, continue boiling broth until reduced to about 3 cups.
• Heat olive oil in a skillet over medium heat. Saute green bell pepper, onion, and garlic until tender, about 5 minutes. Stir in tomatoes and cook until heated through.
• Add 1/2 of the vegetable mixture to the chicken broth. Stir in sour cream and simmer, stirring often, until sauce is the consistency of a thin gravy, about 15 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
• Shred chicken with two forks and stir into the remaining vegetable mixture. Place 1/6 of the chicken mixture down the center of each tortilla. Roll up tortillas and place seam-side down in the prepared baking dish. Pour sour cream sauce evenly over tortillas. Cover baking dish with foil.
• Bake in the preheated oven until heated through, about 30 minutes. Uncover and sprinkle Cheddar cheese over the top. Continue baking until cheese is melted and sauce is bubbly, about 10 minutes. Let stand for 5 minutes before serving.

WHITE CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle the chicken breasts with salt and pepper and drizzle with the olive oil. Put on a baking sheet and bake until just cooked through, about 15 minutes. Let cool slightly, then shred the meat with 2 forks.
• Roast the bell peppers and chiles directly on a gas burner (or directly under the broiler) until the skin is mostly black. Throw the peppers and chiles into a plastic storage bag and seal it. Let them steam inside the bag for 30 minutes or so. Core and seed, then scrape off the black skin. Chop and set aside.
• In a large skillet over medium heat, saute the chopped onions and jalapeno in the vegetable oil until the onions are translucent, 2 to 3 minutes. Throw in the shredded chicken, then stir in 1 cup of the chicken broth and 1 cup of the heavy cream. Add 1/2 teaspoon of the paprika and some salt and pepper, then add half of the chopped roasted peppers and chiles. Stir the mixture around and let it cook for a couple of minutes, then set it aside.
• In a separate skillet over medium-high heat, melt the butter. Sprinkle in the flour and whisk it together to combine. Cook, whisking constantly, for 1 minute. Then pour in the remaining 2 cups chicken broth, stirring constantly. Cook, stirring, until the mixture is smooth, 1 to 2 minutes. Then add the remaining 1/2 cup heavy cream, the remaining 1/2 teaspoon paprika and 1 1/2 cups of the grated cheese. Finally, stir in the sour cream and the rest of the chopped roasted peppers and chiles. If the sauce needs a little thinning, splash in as much broth as you need. Give the sauce a taste and add salt if it needs it (with all the cheese, it shouldn't need much).
• Preheat the oven to 350 degrees F.
• Wrap the tortillas in paper towels and microwave until very soft and pliable, about a minute.
• Place a small amount of the chicken mixture and about a tablespoon of the grated cheese down the center of each tortilla. Fold over the edges and arrange them seam-side down in a 9-by-13-inch baking dish. Pour the sauce over the top. Sprinkle the top with the remaining 1 cup grated cheese and bake until bubbly, 20 to 25 minutes.
• Serve with a dollop of sour cream and salsa on top and a sprinkle of cilantro leaves.

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.

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.

FABULOUS WHITE CHICKEN ENCHILADAS (LOW CARB)

Steps:

• Pre-heat oven to 350 degrees F. Butter or spray a 9x13 inch casserole dish. Shred the chicken if you haven't beforehand. If the shredded chicken is cold from the fridge, heat until warm. Then, season liberally with salt and pepper. It should taste really good before you continue.
• Place all of the sauce ingredients into a non-stick pan over medium heat. Melt the ingredients, stirring occasionally, to blend. Let the sauce simmer very gently for several minutes until thickened, stirring occasionally so it doesn't burn. Adjust seasoning per your taste. Remove from heat.
• Spread 1/2- cup sauce in the base of the casserole dish. Place a crepe (tortilla or wrap) on your work surface and add 1/2 cup of shredded chicken. Roll up like a cigar and place seam side down into the casserole dish. Repeat.
• Pour the rest of the sauce over the filled enchiladas and bake in the middle of the oven for 20-30 minutes or until bubbly. Serve.
• Serving size is 1 white chicken enchilada. Serves 8, at 2 net carbs each.

BLACK AND WHITE ENCHILADAS

Steps:

• Cut chicken in thin strips that are quite small, bite size!
• Combine with chili oil and tequila in a quart size ziploc and marinate in the refrigerator.
• While it's marinating, measure out the five spices and stir them together in a small dish.
• Put a skillet on your stove's high setting and add the chicken; sprinkle half the spice mix over the top and cook for five minutes total - flipping the chicken and shaking the rest of the spices on top halfway through.
• Remove pan from the heat and turn the heat down to low; move the chicken from the pan to a bowl.
• Return the pan to the heat; add the 1 T olive oil and scrape the blackening spice residue into it, then shake in the flour to create a roux; then carefully pour in the chicken stock, stirring continuously to create a smooth sauce.
• Add the can of condensed chicken soup and stir together until heated.
• Add the black beans and chicken to the sauce in the pan; stir until heated and thoroughly mixed.
• Grease a 15" x 10" pan (or two 8" x 8" pans) with cooking spray so the enchiladas won't stick.
• Prepare the enchiladas, scooping 1/8 of the mix onto each flour tortilla, then folding in the ends and rolling very tightly; place seam side down in the pan.
• Sprinkle the cheese over the top and cover with foil (note that to make this like the restaurant you would literally need to use a whole pound of cheese); place in the refrigerator until you're ready to cook.
• Bake at 375 degrees covered for 15 minutes, then remove the foil and bake another 5-7 minutes. Enjoy!

LOW CALORIE CHICKEN ENCHILADAS

Steps:

• Cube chicken, season lightly with Mrs. Dash, cook in pan until tender; add 1/2 of salsa, cream cheese and cook until cream cheese is melted.
• Fill tortilla with mixture and roll up. Place in a baking dish sprayed lightly with no fat cooking spray. Cover with remaining salsa and sprinkle with cheddar cheese.
• Bake uncovered at 350 degrees for 30-40 minutes until bubbly.
• 8 points on Weight Watchers (approximately 400 calories per serving).

WHITE CHICKEN ENCHILADAS

Steps:

• Warm tortillas up by wrapping them in foil and heating at 350° F for 3-5 minutes.
• Keep wrapped and set aside.
• Continue to preheat oven at 375° F.
• In a large bowl mix cream cheese, 1 TBl.
• of milk, and cumin until smooth, then add chicken to mix.
• Sautee green onions in olive oil until tender and add to chicken mixture.
• In another bowl combine soup, sour cream, jalapenos, cayenne, and milk (1 cup).
• Mix well and and add 1/4 cup soup mixture to chicken mixture and stir.
• Spray a large baking pan with no stick cooking spray.
• Place@ 1/3 cup of chicken mixture in each tortilla, roll up and place seam side down in large baking pan.
• Top with remaining soup mixture.
• Cover with Aluminum foil and bake for 30 minutes at 375° F.
• Uncover and sprinkle with cheese, remaining green onion, and tomato and bake 5 minutes longer or until cheese is melted.
• *youcan substitue mild green chile for jalapenos.
• *SomtimesI add 1/3 cup corn to the chicken mixture.