Unlike most chicken enchiladas recipes I have come across, this recipes features a light — not heavy – cream sauce made from reduced fat cream cheese, cheddar cheese, and salsa Verde. You can now enjoy guilt-free creamy chicken enchiladas! Enjoy!
- 8 ounces of reduced fat cream cheese, softened
- 1 cup salsa Verde (I use Taco Bell’s brand)
- 1 cup shredded 2% cheddar cheese, halved
- 1/2 tsp + cumin
- 1/2 tsp + chili powder
- 6 green onions, sliced
- 6 chicken breasts
- 8 whole wheat and corn tortillas
- Cilantro (optional)
1. Preheat oven to 350.Trim the chicken of excess fat. Sprinkle one side lightly with chili powder and cumin, rub in with your fingers, and repeat with the other side. Cook the chicken breasts in large skillet over medium-high heat for 5-7 minutes per side or until lightly browned, cooked throughout, and still juicy. If you find that the chicken is browning quicker than it is cooking, lower the heat.
2. Once cooked, remove the chicken to a cutting board. Keep the skillet. While still hot, slice the chicken into 1/4 inch wide strips, then into 1/4 inch wide or smaller pieces.
3. Add a tablespoon of the cream cheese to the skillet you cooked the chicken in. Using a wooden spoon, gently scrape the pan until all of the flavor and browned pieces have been absorbed into the sauce. You may need to place the skillet over medium heat to melt the cream cheese and loosen the bits.
4. Add the cream cheese from the pan and the remaining cream cheese into a large mixing bowl. Add the salsa Verde, 1/2 cup of cheddar cheese, the green onions, cumin, and chili powder. Removed 2 cups of the cream cheese mixture into another bowl and set aside. Add the chicken to the remaining cream cheese mixture.
5. PAM a glass 9 x 13 casserole dish. Pour a thin layer of the reserved sauce into the pan and spread evenly.
6. Place a tortilla on a cutting board and add about 1/3 cup of the chicken mixture onto the tortilla. Roll up the tortilla and place it in the casserole dish seam side down. Repeat with the remaining tortillas.
7. Spread the remaining reserved cream cheese sauce over the enchiladas and top with the remaining 1/2 cup cheddar cheese.
8. Cover with foil and bake for 20 minutes. Remove the foil and bake for 10 more minutes or until the sauce is bubbly and the cheese is melted.
Top with chopped cilantro and green onions if desired. Enjoy!
Based off of the recipe found on Lets Dish