This weekend, roomie requested that I make chicken enchiladas again. Even though I’m not eating dairy and carbs this week, I decided to make them anyway so I could share the recipe with all of you that has become a household favorite.
Healthier Creamy Chicken Enchiladas (serves 2)
2 large chicken breasts (raw, cut into strips)
2 tbsp of chopped garlic
2 cups of low sodium chicken broth (or water for serious health nuts)
1 tbsp of hot sauce (or other mexican/cajun spices)
1/2 cup of Sour Cream (Low fat)
2 tbsp of Fresh Cilantro
1 teaspoon of Cumin
1 small can of green chilis
1/2 chopped small onion
6 ounces of reduced fat cream cheese
Mexican Cheese (Reduced Fat)
Tortillas (I prefer Joseph’s Flax Seed Multigrain with only 70 calories per wrap)
Bring broth to a boil. Add garlic and hot sauce. Add chicken and boil with lid on for 15-20 minutes or until needed. Chicken is done when you can easily separate with two forks creating a stingy chicken concoction. Drain excess liquid. Separate chicken, add sour cream, cumin, green chilis, onions. Put a generous amount in center of tortilla. Top with a 1/2 inch slice of cream cheese (block form), wrap tortilla, place it with the seem side down. Put tortillas in dish close together, top with enchilada sauce. Put in over for 30-45 minutes at 350 degrees. Take out and put cheese on top. Place back in oven for 5 minutes. Let cool and enjoy!
This recipe is not one of my healthiest but has become so enjoyed here in my household, I felt bad not sharing it with you all. I chose to put some chicken aside last night before the sour cream was added and added my own salsa and put on top of some greens for a lower carb/dairy free dinner.