White Chicken Enchiladas Low Cal Version 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.

FABULOUS WHITE CHICKEN ENCHILADAS (LOW CARB)

Steps:

• Pre-heat oven to 350 degrees F. Butter or spray a 9x13 inch casserole dish. Shred the chicken if you haven't beforehand. If the shredded chicken is cold from the fridge, heat until warm. Then, season liberally with salt and pepper. It should taste really good before you continue.
• Place all of the sauce ingredients into a non-stick pan over medium heat. Melt the ingredients, stirring occasionally, to blend. Let the sauce simmer very gently for several minutes until thickened, stirring occasionally so it doesn't burn. Adjust seasoning per your taste. Remove from heat.
• Spread 1/2- cup sauce in the base of the casserole dish. Place a crepe (tortilla or wrap) on your work surface and add 1/2 cup of shredded chicken. Roll up like a cigar and place seam side down into the casserole dish. Repeat.
• Pour the rest of the sauce over the filled enchiladas and bake in the middle of the oven for 20-30 minutes or until bubbly. Serve.
• Serving size is 1 white chicken enchilada. Serves 8, at 2 net carbs each.

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.

WHITE CHICKEN ENCHILADAS (LOW CAL VERSION)

Steps:

• 1. Preheat oven to 350 degrees F. Spray a 13 x 9 pan with nonstick spray.
• 2. Mix chicken and 1 c. of cheese. Roll up in tortillas and place in prepared pan.
• 3. In a sauce pan, melt butter. Stir in flour and cook for 1 minute. Whisk in broth and continue stirring until smooth. Heat over medium heat until thickened and bubbly.
• 4. Remove from heat and stir in sour cream and green chilies until well combined. pour over enchiladas and top with remaining cheese.
• 5. Bake in preheated oven for 22 minutes. Then place under high broil for 3 minutes to brown the cheese. Serve with a lettuce salad.

LOW CALORIE CHICKEN ENCHILADAS

Steps:

• Cube chicken, season lightly with Mrs. Dash, cook in pan until tender; add 1/2 of salsa, cream cheese and cook until cream cheese is melted.
• Fill tortilla with mixture and roll up. Place in a baking dish sprayed lightly with no fat cooking spray. Cover with remaining salsa and sprinkle with cheddar cheese.
• Bake uncovered at 350 degrees for 30-40 minutes until bubbly.
• 8 points on Weight Watchers (approximately 400 calories per serving).