Sherry's low-fat chicken enchiladas

sherry monfils

By
@smonfils

Oh how I love cheesy dishes, but the fat!!! So, I tweaked a few recipes over the years to come up w/ a very tasty alternative.


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Rating:

Comments:

Serves:

8

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

1-3/4 c
fat-free sour cream, i like daisy's
1/2 c
green onions, chopped
1 tsp
ground cumin
1/4
pickled jalapeno slices
1 Tbsp
canola oil
12
boneless, skinless, chicken breasts, cut into 1"-strips
1 tsp
minced garlic
1/3 c
fresh cilantro, minced, i hate the stuff, but others love it.
8
8"-flour tortillas
1 c
shredded reduced fat cheddar cheese
1 c
bottled, chunky salsa
1 medium
tomato, chopped
1/2 c
shredded reduced fat mexican-style cheese
sour cream, sliced black olives, cilantro sprigs for garnish

Directions Step-By-Step

1
Heat oven to 350. Lightly spray a 9" x 13" casserole dish w/ cooking spray. In a medium bowl, stir together the sour cream, green onions, cilantro, ( if using...I'm not, lol,) jalapeno pepper slices and cumin.
2
Spray a lg skillet w/ cooking spray. Pour in the oil and heat over med-high heat. Add chicken and garlic. saute until chicken is cooked, about 4 mins.
3
Divide the chicken strips among the flour tortillas, placing them down the center of each tortilla. Top w/ the sour cream mix, sprinkle w/ some of the cheese. Roll them up and place them, seam side down in the baking dish. Sprinkle w/ remaining cheese and cover w/ foil. Bake 30 mins, or until bubbly. Spoon the salsa down the middle, then sprinkle w/ chopped tomato. Garnish w/ cilantro, if you like. Serve w/ extra sour cream and black olives.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Fat