Skinny Creamy Chicken Enchiladas

Name: Skinny Creamy Chicken Enchiladas
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 128 grams can chopped green chiles; 473 milliliters shredded cooked chicken breast; 3 Tbsps Gold all-purpose flour; 8 7-inchs corn or flour tortillas (6 or 7 inch); 59 milliliters chopped fresh cilantro; 237 milliliters frozen corn, thawed; 2 teaspoons finely chopped garlic; 59 milliliters medium green onions, sliced; 1 teaspoons ground coriander or cumin; 113 grams cup shredded reduced-fat Mexican cheese blend; 118 milliliters reduced-fat sour cream; 473 milliliters reduced-sodium chicken broth (from 32-oz carton); 1 Tbsp olive oil; 118 milliliters chopped onion (1 medium); 0 teaspoons pepper; 8 servings Salsa, if desired; 177 milliliters medium tomato, chopped

Skinny Creamy Chicken Enchiladas might be just the Mexican recipe you are searching for. One serving contains 327 calories, 19g of protein, and 12g of fat. For $1.39 per serving, you get If you have cilantro, garlic, mexican cheese blend, and a few other ingredients on hand, you can make it. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

Instructions

Heat oven to 350F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Glass Baking Pan

Oven

In 10-inch nonstick skillet, heat oil over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Coriander

Garlic

Pepper

Broth

All Purpose Flour

Onion

Equipment you will use

Frying Pan

Whisk

Bowl

Remove from heat. Stir in sour cream until well blended.

Ingredients you will need

Sour Cream

In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce.

Ingredients you will need

Cilantro

Whole Chicken

Cheese

Chili Pepper

Sauce

Corn

Equipment you will use

Bowl

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.

Ingredients you will need

Tortilla

Whole Chicken

Equipment you will use

Paper Towels

Microwave

Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.

Ingredients you will need

Tortilla

Sauce

Roll

Equipment you will use

Baking Pan

Aluminum Foil

Bake 30 to 35 minutes or until sauce is bubbly.

Ingredients you will need

Sauce

Equipment you will use

Oven

Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese.

Ingredients you will need

Cheese

Equipment you will use

Oven

Let stand 5 minutes before serving. Just before serving, top with tomato and green onions.

Ingredients you will need

Green Onions

Tomato

Serve with salsa.

Ingredients you will need

Salsa

Equipment

Ingredients

Servings:

128grams

can chopped green chiles 473milliliters

shredded cooked chicken breast 3Tbsps

Gold all-purpose flour 87-inchs

corn or flour tortillas (6 or 7 inch)59milliliters

chopped fresh cilantro 237milliliters

frozen corn, thawed 2teaspoons

finely chopped garlic 59milliliters

medium green onions, sliced 1teaspoons

ground coriander or cumin 113grams

cup shredded reduced-fat Mexican cheese blend 118milliliters

reduced-fat sour cream 473milliliters

reduced-sodium chicken broth (from 32-oz carton)1Tbsp

olive oil 118milliliters

chopped onion (1 medium)0teaspoons

pepper 8servings

Salsa, if desired 177milliliters

medium tomato, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Buena Vista Chateau Buena Vista Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 39 dollars per bottle.