Skinny Creamy Chicken Enchiladas
Skinny Creamy Chicken Enchiladas requires about 45 minutes from start to finish. One serving contains 423 calories, 22g of protein, and 16g of fat. This recipe serves 6 and costs $2.88 per serving. Head to the store and pick up tomatoes, chili peppers, salt, and a few other things to make it today. It is brought to you by A Family Feast . This recipe is typical of Mexican cuisine. It works well as a main course. Plenty of people made this recipe, and 3013 would say it hit the spot. With a spoonacular score of 98%, this dish is awesome. Try Skinny Creamy Chicken Enchiladas, Skinny Creamy Chicken Enchiladas, and Skinny Chicken Enchiladas for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1 14-ounce can chicken stock
1 4-ounce can drained diced green chili peppers
2 tablespoons flour
6 7-inch flour tortillas
¼ cup Chobani Fat Free Greek yogurt, plus additional for garnish
¼ teaspoon ground cumin
1/3 cup shredded reduced fat cheddar or Monterey Jack cheese
¼ teaspoon salt
¼ cup thinly sliced scallions, plus additional for garnish
½ cup skim milk
½ pound skinless boneless chicken breasts, trimmed of all fat
1 8-ounce container light sour cream
4 cups torn fresh spinach, or ½ 10-ounce package frozen spinach, well drained
Chopped tomatoes for garnish
Equipment:
oven
pot
cutting board
bowl
glass baking pan
frying pan
baking pan
Cooking instruction summary:
Preheat oven to 350 degrees.If using fresh spinach, steam over boiling water until tender, about 3-5 minutes. Drain spinach well.In a medium pot add chicken breasts, chicken stock and enough water to cover chicken. Bring to a boil and turn off the heat. Let chicken breasts sit in hot liquid for 15 minutes. Remove chicken to your cutting board and discard liquid. With two forks pull chicken apart to shred. You should have about 1 ½ cups shredded chicken.Place chicken in medium bowl with drained spinach and chopped scallions. Set aside.In another bowl, add sour cream, yogurt, flour, cumin, salt, milk and chili peppers. Mix to combine. Add half of this sauce mixture to spinach mixture and hold the rest. Mix spinach mixture to combine sauce.Lay out 6 tortilla shells and divide spinach mixture between the six shells. Roll to seam side down.Spray a 9x13-inch glass baking dish with non-stick cooking spray. Place the six rolled enchiladas in the prepared pan seam side down and cover with the remaining half of the sauce. Place baking dish in oven uncovered and cook for 25 minutes. Remove from oven and immediately top with shredded cheese. Let sit 10 minutes to melt cheese. If needed, place back in oven for a few more minutes.Serve with diced tomatoes, additional yogurt and chopped scallions.
Step by step:
1. Preheat oven to 350 degrees.If using fresh spinach, steam over boiling water until tender, about 3-5 minutes.
2. Drain spinach well.In a medium pot add chicken breasts, chicken stock and enough water to cover chicken. Bring to a boil and turn off the heat.
3. Let chicken breasts sit in hot liquid for 15 minutes.
4. Remove chicken to your cutting board and discard liquid. With two forks pull chicken apart to shred. You should have about 1 ½ cups shredded chicken.
5. Place chicken in medium bowl with drained spinach and chopped scallions. Set aside.In another bowl, add sour cream, yogurt, flour, cumin, salt, milk and chili peppers.
6. Mix to combine.
7. Add half of this sauce mixture to spinach mixture and hold the rest.
8. Mix spinach mixture to combine sauce.Lay out 6 tortilla shells and divide spinach mixture between the six shells.
9. Roll to seam side down.Spray a 9x13-inch glass baking dish with non-stick cooking spray.
10. Place the six rolled enchiladas in the prepared pan seam side down and cover with the remaining half of the sauce.
11. Place baking dish in oven uncovered and cook for 25 minutes.
12. Remove from oven and immediately top with shredded cheese.
13. Let sit 10 minutes to melt cheese. If needed, place back in oven for a few more minutes.
14. Serve with diced tomatoes, additional yogurt and chopped scallions.
Nutrition Information:
covered percent of daily need
