Skinny Chicken Enchiladas Nors Recipes

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.

SKINNY CHICKEN ENCHILADAS NOR'S

Steps:

• 1. Heat oven to 350 degree's. Shred cooked chicken. Salt chicken to taste. Set aside. Cook onion and green pepper in oil. When cooked through. Add the garlic and saute 1 minute. Add the peppers and onion mixture to chicken. Add the drained can of corn. Mix in half the cheese. Mix well and set aside.
• 2. In a bowl whisk the chicken stock, seasonings, and flour together. Pour in to pan and cook stirring constantly until thick like gravy. Remove from heat. Add the 1/2 cup sour cream. Mix until blended. Pour 1/2 over chicken mixture and toss well.
• 3. Heat tortillas in microwave 10 seconds each or 20 seconds for 2 at a time. Divide chicken mixture among the 8 tortillas. Roll up. Place in a greased 9x13 baking dish side by side, and seam down. Pour the rest of the sauce over Enchiladas. Top with remaining cheese. Cover loosely with foil. Bake at 350 20 min. Remove foil, and bake about 15-20 more minutes until hot.
• 4. Remove Enchiladas from oven. Mix tomatoes with the green onion. Serve the Enchiladas with the tomatoes, and sour cream.

SKINNY CREAMY CHICKEN ENCHILADAS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, heat oil over medium heat. 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. Remove from heat. Stir in sour cream until well blended.
• In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, the chiles, cilantro and 1/2 cup of the sauce. 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. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
• Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and green onions. Serve with salsa.