skinny chicken enchiladas nor's

Name: Skinny Chicken Enchiladas Nor's
Prep time: 20 min
Cook time: 35 min
Yield: 8
Cuisine: Mexican
Ingredients: 4 cup(s) shredded chicken breast cooked; 1 tablespoon(s) canola oil, or vegetable oil; 1/2 - large chopped onion sweet or yellow; 1/4 cup(s) chopped green bell pepper; 11 ounce(s) can delmonte summer crisp corn or other; 2 - cloves grated garlic; 2 1/4 cup(s) salt free chicken stock; 3 1/2 tablespoon(s) flour; 3/4 teaspoon(s) cumin; 1/4 teaspoon(s) cayenne pepper; 1/4 teaspoon(s) fajita seasoning; - ground black pepper to taste; 1/2 teaspoon(s) salt; 3/4 cup(s) reduced fat, or fat free mexican cheese; 1/2 cup(s) fat free sour cream; 8 - large corn or wheat tortilla wraps ( i use ole high fiber low carb wraps; ## TOPPINGS; 1 pint(s) grape tomatoes chopped in 4th's; 1/2 - bunch green onion chopped; 1/2 cup(s) fat free sour cream

(1 RATING)

122 Pinches 7 Photos

Nor Mac

Northern, MA

Updated on Dec 30, 2014

This is my version of skinny Enchiladas. I had a basic low fat recipe. I tweaked it. I also made it lower fat. These are delicious. You will not miss the fat at all. They are about 8 grams of fat each. Enjoy friends!

Rate

prep time 20 Min

cook time 35 Min

method Bake

yield 8 serving(s)

Ingredients

4 cups shredded chicken breast cooked
1 tablespoon canola oil, or vegetable oil
1/2 - large chopped onion sweet or yellow
1/4 cup chopped green bell pepper
11 ounces can delmonte summer crisp corn or other
2 - cloves grated garlic
2 1/4 cups salt free chicken stock
3 1/2 tablespoons flour
3/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon fajita seasoning
- ground black pepper to taste
1/2 teaspoon salt
3/4 cup reduced fat, or fat free mexican cheese
1/2 cup fat free sour cream
8 - large corn or wheat tortilla wraps ( i use ole high fiber low carb wraps
TOPPINGS
1 pint grape tomatoes chopped in 4th's
1/2 - bunch green onion chopped
1/2 cup fat free sour cream

How To Make skinny chicken enchiladas nor's

Step 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.

Step 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.
Step 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.
Step 4

Remove Enchiladas from oven. Mix tomatoes with the green onion. Serve the Enchiladas with the tomatoes, and sour cream.
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