Healthier Chicken Enchiladas II

Healthier Chicken Enchiladas Ii

Are you in need of a dish to feed your family with? We have just the recipe for you! These chicken enchiladas are not only delicious, but they are also healthier than most. This is because we use whole wheat tortillas and low fat cheese instead of flour tortillas with full-fat cheese. It’s easy to make this dish in bulk so that you can store it in the freezer and pull it out when needed. Here’s what you’ll need: 8 whole wheat tortillas, 2 cups cooked shredded chicken, 1 cup salsa verde, 3/4 cup reduced fat sour cream or plain yogurt (we recommend Chobani), 1 teaspoon ground cumin, 1 teaspoon garlic powder or fresh minced garlic cloves, salt

prep: 20 mins cook: 30 mins total: 50 mins Servings: 6 Yield: 6 servings

Ingredients:

½ cup shredded reduced-fat Cheddar cheese

¼ pound cremini mushrooms, sliced

½ cup chopped green onions

1 tablespoon butter

1 ½ cups cubed cooked chicken breast meat

1 (4 ounce) can diced green chiles

¼ cup low-fat milk

1 (10.75 ounce) can natural cream of mushroom soup

2 cloves garlic, minced

1 cup pinto beans

½ cup low-fat sour cream

½ cup shredded reduced-fat Cheddar cheese

6 (12 inch) whole wheat flour tortillas

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

Melt the butter in a skillet over medium heat. Cook and stir green onion and garlic until fragrant, about 2 minutes. Add mushrooms and cook until lightly browned and tender, about 6 minutes. Stir in green chilies, cream of mushroom soup, and sour cream. Mix well. Reserve 3/4 this sauce in a bowl and set aside. Mix in chicken, pinto beans, and 1/2 cup of shredded Cheddar cheese to the remaining 1/4 of sauce in saucepan; stir together.

Fill each tortilla with chicken mixture and roll up. Place seam side down in the prepared baking dish.

Combine reserved 3/4 sauce with milk in a small bowl. Spoon this mixture over the rolled tortillas and top with remaining 1/2 cup shredded Cheddar cheese. Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 35 minutes.

Nutrition Facts:

Per Serving: 494 calories; protein 29.5g; carbohydrates 81.7g; fat 14.4g; cholesterol 57mg; sodium 1329.4mg.

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