Sunday, December 4, 2011

~Five Star Enchiladas~

I modified this recipe from allrecipes.com. Yet another fab recipe I found on there with more than 1,000 5 star reviews. This was quite a yummy dinner, and like most of my recipes, easy to make. I modified bits of this recipe to make it healthier. I don't always get the 'reduced fat' version of everything, because some things just don't taste the same and it's not worth it. However, there are some things that taste the exact same to me, so I always substitute those things. Some of these things include: light sour cream, reduced fat cream cheese and low fat cottage cheese. If it tastes the same, why not drop some of the fat?

This picture makes the enchiladas look much soupier than they actually were. In fact, when I put them in the oven, I was worried there wouldn't be enough sauce. But it turned out perfectly. Jeremy loved these!

Once you've prepared the chicken mixture, place some in each whole wheat tortilla, roll it up and place on top of the bit of sour cream mixture on the bottom of the pan. I cut this recipe in half for Jeremy and me.

These enchiladas are full of flavor, so if you're looking for something to spice up an otherwise bland or basic meal, try these. SO easy and so good.

you'll need:

4 chicken breasts, cut into chunks
1 can condensed cream of chicken soup
1 1/4 c. light sour cream
1/4 tsp. chili powder
1 Tbs. butter
1 small onion, chopped
1 4 oz. can diced green chiles
2 Tbs. homemade taco seasoning {click here for the recipe, or 1 packet taco seasoning}
1 bunch green onions, chopped, divided
1 c. water
1 tsp. lime juice (optional)
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2. tsp. cumin
12 medium sized whole wheat tortillas
3 c. shredded cheddar cheese
1 10 oz. can red enchilada sauce
1 can sliced olives (optional)

get busy:

Cook the chicken in boiling water in a pot or big skillet until done; then shred. Set aside. In a bowl, combine the sour cream, cream of chicken soup and chili powder, then set aside. Heat the butter in a skillet over medium heat. Add the onion and cook until translucent and soft. Add chicken, chiles, taco seasoning, half of the chopped green onions, and water. Simmer for 10 minutes. Stir in the lime juice, onion powder, cumin and garlic power.

Preheat the oven to 350. Pour 1 c. of the sour cream mixture into the chicken mixture. Spread the rest of the sour cream mixture onto the bottom of the pan. Fill each tortilla with the chicken mixture and sprinkle some cheese in the tortilla before rolling it. Roll them up and place the enchiladas seam-side down into the sour cream mixture. Once you're done rolling all of the tortillas, pour the enchilada sauce over the tortillas. Cover with the remaining cheese, and sprinkle the rest of the green onions over the cheese. Cook for about 25 minutes. Your fambam will really love these. These are the best enchiladas I have ever had.

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