I had made this dish one other time and remembered recently how good it was. So, I thought, while I was on my break I might as well try it out again! And it did not disappoint!!
I will tell you this recipe takes a little longer than my previous ones. It's not hard, by any means, but there are a few steps to get everything together. But it is worth it!!
I'm going to mention, however, that Mike wasn't a huge fan. Mike has always had a love/hate relationship with Mexican food. He likes most of it, but he can't take anything with a mushy consistency. These enchiladas do get a little mushy (kinda like normal enchiladas) with the way that I put it in the recipe, but read the suggestions in italics if you have the same issues Mike does. I think I know how to fix it!!
Skinny Green Chile Chicken Enchiladas
|For nutritional info head to Skinnytaste. And their pic is much better!!|
For the filling:
1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic, minced
1 can (4.5 oz) chopped green chiles
15.5 oz can Navy beans
8 oz cooked shredded chicken breast
1/3 can water
1 chicken bullion
1 tsp cumin
For the sauce:
1 tsp butter
1/2 cup chopped white onion
2 tbsp flour
1 cup fat free chicken broth
7 oz can chopped green chile
2ish tbsp jalapeños, chopped (I used jarred)
salt (to taste)
1/2 cup light sour cream
3/4 cup reduced fat Mexican cheese
8 medium tortillas (they recommend low carb)
chopped fresh cilantro or scallions (for garnish)
Preheat oven to 375º. In a medium pan, heat olive oil on low and add in onions and garlic. Saute until soft. Mix in chiles, beans, water, bullion, and cumin. Cover and simmer for 15 minutes on low. Add chicken and cook uncovered for another 5 minutes. Set aside.
In a larger nonstick pan, melt butter over medium heat. Add in onions and cook until translucent stirring occasionally. Add flour and cook for 1 minute stirring constantly. Slowly whisk in chicken broth and continue whisking until mixture becomes smooth. Cook over medium heat until sauce thickens and boils and then add chiles, jalapenos, and salt. Cook about another minute and then remove from heat. Stir in sour cream.
Spread about 1/4 of the sauce on the bottom of your baking dish. (if you don't like mushy I would skip this step but make sure you spray your dish with cooking spray.) Fill each tortilla with the chicken mixture and then roll them up. Place seam side down in the baking dish. Repeat until the mixture is gone.
Pour the enchilada sauce over the tortillas. (If you don't want mush either wait about 5-10 minutes into cooking to do this or don't make as much sauce for your enchiladas.) Top with cheese. Cover with foil and cook about 20-30 minutes or until cheese is melted and enchiladas are hot. Garnish with cilantro or scallions. Enjoy!!
|Sorry for the horrible pics for this. lol.|