My wife made these low fat chicken enchiladas for dinner tonight. They were so good! I can’t believe that they were so low fat! Yum!
Low fat chicken enchiladas
1 1/2 cups cooked and shredded chicken breast
3/4 cups finely shredded reduced-fat Monterey Jack cheese
1/2 cup snipped fresh chives
1/4 tsp. minced garlic
1/2 cup chopped onions
1/4 tsp. ground cumin
1/8 tsp. ground black pepper
1 1/2 (10 ounce) cans El Paso enchilada sauce
4 corn tortillas (Tia Rosa yellow corn tortillas have least amount preservatives.)
1/4 cup (1 ounce) finely shredded reduced-fat cheddar cheese
1/2 (2-ounce) can, sliced, pitted ripe olives, drained
Preheat the oven to 350 degrees.
In a large bowl, mix the chicken, 1/3 cup of the Monterey Jack cheese, 1/4 cup of the chives, the garlic, cumin and pepper. Set the chicken mixture aside.
Spread 1/4 cup of the enchilada sauce in a 13" x 9" x 2" baking pan. Transfer the remaining sauce to a large skillet. Heat the sauce until warm. To soften the tortillas, place them on top of the sauce. Shake off the excess sauce and transfer the tortilla to a plate. Spoon about 1/8 cup of the chicken filling down the center and roll up to enclose. Place, seam side down, in the prepared baking pan. Repeat softening and filling the remaining tortillas.
Pour the remaining sauce over the filled tortillas. Top with the remaining Monterey Jack cheese, the cheddar cheese, the remaining 1/4 cup of chives and the olives. Cover with foil and bake about 30 min. or until bubbly. Makes 4 enchiladas; 2 servings.
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