So there is one aspect of this recipe I'm not proud of - I'm not a huge fan of using cream soup from a can, but I did crack under pressure and use it for this recipe. If you are completely opposed, just make a simple bechamel sauce (such as this recipe http://www.epicurious.com/recipes/food/views/White-Sauce-or-Bechamel-Sauce-40046). But today I needed to save myself the time and just use the dreaded can of soup. I served this fantastic creation with some fat-free refried beans (I had left over from the baked tacos last week) and sauteed greens.
recipe based on http://skinnymom.com/2012/05/11/skinny-sour-cream-enchiladas/?_szp=160707
16 oz. fat free sour cream
1 can fat free cream of chicken soup
1/4 cup chopped fresh cilantro
2 1/2 cups cooked shredded chicken breast (recipe I used is below)
1 small onion, chopped
1 can diced tomatoes with green chilies
1 can diced green chilies
8-10 low carb tortillas (my recipe made 10, but my tortillas were small)
1 cup shredded reduced fat pepper jack and colby cheese blend
If you have some leftover chicken, then go ahead and use it up. But if you are like me and need to create some shredded chicken for this recipe then please see below for my quick and easy cilantro lime poached chicken.
To poach the chicken: Fill a large frying pan half way with water. Add 2 boneless, skinless chicken breasts (trimmed of all fat) and sprinkle them generously with salt and pepper. Then add the following to the poached liquid: 2 cloves of garlic cut in half, 1/2 small onion cut in half, 1/2 lime cut into 4 pieces (juice squeezed into pan and rind thrown in) and 4 sprigs of cilantro.
|My quick cilantro lime poached chicken, before the poaching began|
|And they are done!|
Now to the enchiladas: We will continue to use the same frying pan for this entire recipe, (especially since I'm always looking for a way to cut down on the number of dishes to wash). So wipe the pan out with a damp paper towel and put back on the heat. Add 1 T of olive oil and the chopped onion. Cook the onion until translucent. Add the canned tomatoes with chilies and the can of chilies. Stir to combine. Cook for 2-3 minutes or until heated through.
|Here's the kind of tortilla I used this time!|
|My little guy working hard to help mommy!|
Now pour the sauce over the enchiladas and spread evenly. It may look like a lot, but it will settle as it cook in the oven.
Sprinkle the cheese on top and bake at 400 degrees for 20-30 minutes, until the sauce is bubbly and the cheese is melty.