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Guilt-Free Creamy Salsa Verde Enchiladas

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!

Ingredients

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

Chicken Enchiladas with Creamy Greek Yogurt and Lime Sauce

30 Aug

Makes 6 enchiladas

Ingredients

3 c cooked chicken (I used left-over rotisserie chicken)
3/4 c plain nonfat Greek yogurt
1/2 c shredded 2% mozzarella cheese
1/2 t salt
1/2 t garlic powder
1 t lime juice
1/2 c chopped onion or 1 T dried minced onions
6 flour tortillas (I used Ole Xtreme Wellness High Fiber Low Carb and Spinach and Herb)

Sauce:

1 c plain nonfat Greek yogurt
1 t lime juice
1/2 c shredded 2% mozzarella

1. Preheat oven to 350. Lightly PAM a glass 9 x 13 baking dish. Shred, tear, or cut the cooked chicken into small pieces. Since I used rotisserie chicken, I was able to easily tear it with my fingers. Place chicken into a large bowl. Add the rest of the enchilada ingredients to the large bowl.

2. Place 1/2 cup of chicken filling onto the left 1/3 of a tortilla. Using your hands or the back of a spoon, evenly spread the filling into a line that reaches from top to bottom. If you need to, add an extra spoonful of filling. Starting from the edge closest to the filling, slowly roll up the tortilla. Place the filled tortilla seam side down into the baking dish. Repeat until all of the filling is used.

3. In a medium bowl, combine the remaining Greek yogurt, and lime juice. Spoon about 1/4 cup of the sauce onto each enchilada. Spread the sauce evenly over each enchilada. Distribute the remaining sauce wherever it’s needed. Sprinkle with the remaining mozzarella cheese.