Lighter Chicken Enchiladas Recipes

LIGHTER CHICKEN ENCHILADAS

Steps:

• Bring 1 inch of salted water to a boil in a pan with a tight-fitting lid. Add chicken and cover, reducing heat to medium-low. Simmer the chicken for 5 minutes, then remove pan fom heat. Let chicken steam, covered for 12 to 14 minutes, until properly cooked throughout. Place chicken in a medium bowl and shred.
• To make sauce, heat oil over medium heat. Add garlic and cook for 1 minute. Add flour, cumin, and chipoltles. Whisk while cooking for 1 minute. Whisk in broth and 1/2 cup water. Bring mixture to a boil. Reduce heat until mixture is at a simmer. Cook for 5 to 8 minutes while whisking occasionally until sauce is slightly thickened. Season to taste. Combine 1 cup sauce with chicken and toss.
• Preheat oven to 400 degrees. Spread 1/4 cup sauce into the bottom of an 8-inch square baking dish and set aside. Stack tortillas and wrap them in a layer of damp paper towels; microwave them for one minute. Remove paper towels and fill each tortilla with chicken mixture. Roll them and arrange them in dish, seam-side down. Cover tortillas with the rest of the sauce and top with the cheese. Bake until hot and bubbling, approximately 15 to 20 minutes. Cool slightly before serving.

LIGHT CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
• Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.
• Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.
• Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.
• Per serving: Calories 452; Fat 23 g (Saturated 9 g); Cholesterol 74 mg; Sodium 852 mg; Carbohydrate 35 g; Fiber 4 g; Protein 27 g

LIGHT CHICKEN ENCHILADAS

Steps:

• Heat oven to 375-degrees.
• In a bowl, mix soup, sour cream, corn, black beans, cumin, diced chicken, green chilis, and half of cheese.
• Heat butter in a pan; add onion and chili powder; cook until tender.
• Add chicken mixture to pan, heat.
• Spread 1/4 cup mix along center of each tortilla. Roll, place seam side down in baking dish.
• Pour enchilada sauce over enchiladas.
• Bake, covered, for 15 minutes. Uncover, sprinkle cheese, continue cooking until melted.

LIGHT CHICKEN ENCHILADAS

Steps:

• In a large skillet, combine chicken broth, onion, chiles and chicken.
• Cook chicken thoroughly.
• When done, remove chicken from skillet and shred with two forks, set aside.
• Pour the onion, chile, chicken broth mixture in a medium sauce pan.
• On medium heat, combine chicken, tomatoes, spices.
• Heat until warm and combined evenly.
• Remove mixture from heat, and let sit and cool for about 5-10 minutes.
• Spread an even amount of the mixture in each tortilla shell, wrap and place facing down in a greased casserole pan.
• Pour enchilada sauce and sprinkle cheese evenly over enchiladas.
• Bake at 400 degrees for 20-25 minutes.