Skinny White Chicken Chili Enchiladas

Looking for a delicious, low-fat, easy, at-home, creamy enchilada recipe?  This is it!  So yummy and I almost forgot to mention, easy on your hips too!  Each enchilada comes in at less than 300 calories!!!  Definitely worth a try.  My husband really enjoyed them and even asked to take the leftovers for lunch (and he's not a big leftover person).  Yay!  I made these on Tuesday and I've been enjoying them for lunch this week too.   I should also mention that my toddler helped me make these, almost every step of the way.

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.

Happy Cooking!
Sarah

Skinny White Chicken Chili Enchiladas
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

Cook covered over medium heat for 20-30 minutes, or until cooked through. 

And they are done!

Remove the chicken from the pan and shred.  Set 2-2.5 cups aside for the recipe and save the rest for salads.

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. 

Take off the heat and add the shredded chicken.

Time to stuff and roll the tortillas.  You can see from the picture below that I put about 1/2 cup of filling in each tortilla and roll (no burrito folding, just roll).  Place the enchiladas in a 9x13 inch pan sprayed with cooking spray.

Continue to form enchiladas until the filling is gone.  The recipe should yeild 8-10, depending on the size of tortilla used and the amount of filling in each.

Here's the kind of tortilla I used this time!

Now it's time to make the white chili cream sauce.  Using the same pan again, (no wiping out this time - you want all that goodness and flavor) add the sour cream, cream soup, and chopped cilantro.  Mix until well incorporated.  Continue to stir over medium heat until warmed.  Be careful not to bring to a boil, just allow it to heat up. 

My little guy working hard to help mommy!

The sauce should look like this when ready to go:

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. 

Sprinkle with more fresh cilantro, if desired, and let rest for 5-10 minutes.  Serve with your favorite sides.

Tonight we had some refried beans and sauteed greens on the side (no need for rice - there are enough carbs on this plate!).  So yummy!  And I really loved the white chili cream sauce with the greens too. Enjoy!!!