The other day I got a hankerin' (have I told you that Tyler, my husband, wants to be a cowboy now? Just practicing.) for chicken enchiladas. Which is weird because I keep telling people (including myself) that I don't really like Mexican food. I could be in denial. I went looking for a recipe but it started to seem like a lot of work to try and find one that fit what I wanted. One of my stipulations was the it would be semi-healthy. We are trying to be good over here, ya know? After searching for a few minutes I decided I was bored with it. I would just throw a few things together and could make it how I wanted it. Guess what? This time, it worked out. These were delicious and only ended up being about 375 calories per serving (2 enchiladas). I was pretty pleased with them so I thought I'd share. If for no other reason than to have the recipe next time I want to make these.
I made my own corn tortillas because we didn't have any on hand. A few of them were a bit thicker than they should have been (I was hurrying) and weren't as flexible so they broke a little while rolling.
White Chicken Enchiladas
1 med onion, diced
1 red bell pepper, diced
1 T olive oil
6 oz mushrooms, sliced
2 T white cooking wine, optional
1 cup low sodium chicken broth
2 T white cooking wine, optional
1 cup low sodium chicken broth
4 oz can green chilies
1 lb boneless, skinless chicken tenderloins (can still be frozen)
1 cup greek yogurt
8 oz reduced fat cream cheese, softened
2.5 oz (about 1 cup shredded) Monterey jack cheese, divided
12-14 corn tortillas, homemade or store bought
1 green onion, diced
Corn Salsa
2 med tomatoes, diced
1/2 avocado, diced
1/3 cup thawed frozen corn, still cold
1/3 cup thawed frozen corn, still cold
1 green onion, chopped
2 T chopped cilantro
juice 1/2 lime
1/4-1/2 tsp salt to taste
1/8 tsp pepper
to serve: (optional)
2 cups green leaf lettuce, chopped
lime wedges
Heat 1 T of oil in a skillet over med-high heat. Add onion and bell pepper, cook about 5 minutes, until softened. Add mushrooms and cook about 2 minutes more. Stir in cooking wine and cook about 2 minutes until most of the moisture is gone. Stir in the chicken broth and can of green chilis. Add chicken to pan and cover and simmer until chicken is done.
Meanwhile, add cream cheese and greek yogurt to bowl of mixer and beat until smooth.
Once the chicken is done, drain chicken and vegetables and reserve juices. Shred chicken and return to pan with drained vegetables. Add 1/2 of the cream cheese mixture and 1/2 of the monterey jack cheese to pan and stir to combine. Set aside.
Warm tortillas (wrap about 5 at a time in a wet paper towel and microwave for about 30 seconds) or if you've made your own, keep them warm.
In mixing bowl, add juices (reserved from chicken and vegetables) to remaining cream cheese mixture along with remaining monterey jack cheese and green onion. Mix well. It should be thin enough to pour and spread over enchiladas at this point but if it's not, add a couple tablesppons of milk to thin.
Fill each tortilla with about 3 T of chicken mixture, roll and set seam side down in a greased 13.5x9.5 inch pan (you could probably just use a 13x9 and just have them be a bit more snug). Repeat with remaining tortillas and filling. {You can see which ones I didn't roll thin enough. oops. :)}
Pour cheese mixture over enchiladas
Cover with foil and bake at 350 for 30 minutes or until heated through. While enchiladas are baking combine ingredients for salsa and set aside.
to serve: (optional)
2 cups green leaf lettuce, chopped
lime wedges
Heat 1 T of oil in a skillet over med-high heat. Add onion and bell pepper, cook about 5 minutes, until softened. Add mushrooms and cook about 2 minutes more. Stir in cooking wine and cook about 2 minutes until most of the moisture is gone. Stir in the chicken broth and can of green chilis. Add chicken to pan and cover and simmer until chicken is done.
Meanwhile, add cream cheese and greek yogurt to bowl of mixer and beat until smooth.
Once the chicken is done, drain chicken and vegetables and reserve juices. Shred chicken and return to pan with drained vegetables. Add 1/2 of the cream cheese mixture and 1/2 of the monterey jack cheese to pan and stir to combine. Set aside.
Warm tortillas (wrap about 5 at a time in a wet paper towel and microwave for about 30 seconds) or if you've made your own, keep them warm.
In mixing bowl, add juices (reserved from chicken and vegetables) to remaining cream cheese mixture along with remaining monterey jack cheese and green onion. Mix well. It should be thin enough to pour and spread over enchiladas at this point but if it's not, add a couple tablesppons of milk to thin.
Fill each tortilla with about 3 T of chicken mixture, roll and set seam side down in a greased 13.5x9.5 inch pan (you could probably just use a 13x9 and just have them be a bit more snug). Repeat with remaining tortillas and filling. {You can see which ones I didn't roll thin enough. oops. :)}
This is based on 7 servings (so 2 enchiladas/serving) and I went ahead and added in the corn salsa. Enjoy!
| Nutrition Facts | ||||||
Serving Size
1 serving (392.9 g)
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Amount Per Serving
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Calories
376
Calories from Fat
157
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% Daily Value*
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Total Fat
17.4g
27%
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Saturated Fat
8.3g
42%
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Trans Fat
0.0g
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Cholesterol
65mg
22%
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Sodium
563mg
23%
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Total Carbohydrates
31.8g
11%
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Dietary Fiber
5.7g
23%
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Sugars
6.9g
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Protein
26.5g
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* Based on a 2000 calorie diet
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For more Calorie/nutrition information you can go HERE.
Source: Girlplusfood Original
WOOOW, that looks amazing!!
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