Living a tasteful life

Wednesday, June 7, 2017

Low Fat White Chicken Enchiladas

I finally found some time to spend in the kitchen last Sunday and I enjoyed every minute of it. Often during the week I'm challenged for time when it comes to cooking. After a long day in the office and time spent at the gym, my desire to be creative in the kitchen is lacking. Last Sunday I had no afternoon plans which gave me the perfect opportunity to whip up one of the recipes I've had on my "to cook" list. I made a healthy version of white chicken enchiladas inspired by a recipe I found on Pinterest. I added a few of my own little tweaks and was very pleased with the results. A delicious dinner that was fairly simple to prepare. I wish I had spent some time taking photos with my nice camera, but instead I only got a few snaps on my iphone for an Insta story. If any of you following along, then you may have already seen the process. Today, I wanted to share this yummy recipe with you. If you happen to make it, be sure to post a picture and tag me, or send me an direct photo on Instagram. I love to see everyone's creations! 
Simply cook a few chicken breasts, shred, add a few spices and seasonings, and stuff the tortilla shells. This is what they look like all rolled up with the chicken mixture and placed in a baking dish. I tried to squeeze in as many as I could.
Prepare the white sauce and pour on top and sprinkle with shredded cheese.
Pop them in the oven for a few minutes and you get these pretty golden brown enchiladas. 
Sprinkle a little chopped cilantro on top for extra flavor and serve.
I added a little sriracha on top of mine for some heat. 

Low Fat White Chicken Enchiladas
3 large boneless skinless chicken breast- cooked and shredded (should be approx. 3 cups)
2 teaspoons cumin, divided
2 teaspoons chili powder
1 cup salsa, no sugar added
1 1/2 cups shredded Mexican Style Cheese, reduced-fat
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth, fat-free
1 (4-ounce) can diced green chilies
1 (5.3-ounce) cup of plain, fat free yogurt
1/2 teaspoon sea salt
1/2 teaspoon black pepper
8 (6-inch) whole grain flour tortillas
1/4 cup finely chopped cilantro
Sriracha (or hot sauce of choice) for topping

1.     Preheat oven to 375 degrees.
2.     On medium heat add olive oil to a large frying pan and cook chicken breasts completely.
3.     Transfer cooked chicken to a cutting board and shred.
4.     Combine shredded chicken breast with, 1 teaspoon cumin, 2 teaspoons chili powder, and salsa. Evenly distribute chicken mixture in the center of the tortillas, roll and place seam side down in a 9 x 13-inch casserole dish and set aside.
5.     In a large pot, melt butter over medium heat and sprinkle in flour. Cook for 1 minute while whisking continuously, ensuring all clumps are mixed in.
6.     Slowly pour in chicken broth and stir until mixture starts to thicken, about 6 minutes.
7.     Add 1 teaspoon cumin, 1 cup cheese, green chilies, yogurt, salt and pepper. Stir until cheese is melted.
8.     Pour white sauce over the enchiladas, top with 1/2 cup cheese and bake for 25 minutes, or until cheese is lightly golden.
9.     Sprinkle chopped cilantro over enchiladas and top with your favorite hot sauce.


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