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Chicken Enchiladas with Green Chile Sauce
Yields: 12 servings | Calories: 240 | Total Fat: 14g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 47mg | Sodium: 313mg | Carbohydrates: 15g | Fiber: 2g | Sugar: 2g | Protein: 15g | SmartPoints: 8
Ingredients
2 chicken breasts on the bone
2 cup water
12 (8-inch) whole grain tortillas
1 3/4 cups shredded cheddar cheese
1 1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon kosher or sea salt
1/2 teaspoon black pepper
3 tablespoons pure butter
2 tablespoons flour
2 cups chicken broth (retain from baked chicken)
1 cup full fat Greek yogurt (optional, sour cream)
1 (4-ounce) can diced green chiles
Directions
Preheat oven to 375 degrees.
In a covered casserole pan, add chicken and water. Roast in oven for 1 hour, or until chicken reaches an internal temperature of 165. Retain broth for enchiladas.
Cool chicken slightly, discard skin, remove chicken from bone, and shred with a fork. Combine shredded chicken, 3/4 cup cheese, chili powder, cumin, salt, and pepper.
Add chicken mixture to tortillas, roll tightly, and place in a 9 x 13-inch casserole pan, seam side down.
In a small pot, melt butter over medium-low heat. Add flour and whisk until smooth. Slowly pour in broth, raise to medium heat, and whisk until thickened to a gravy consistency. Turn off heat and add yogurt and green chiles. Pour mixture over tortillas and top with the remaining 1 cup cheese.
Cover with foil and bake 20 minutes. Remove foil and bake an additional 5-10 minutes, or until cheese is melted and casserole is heated through.
Garnish if desired with any of these toppings: chopped cilantro, sour cream, diced tomatoes, green onions, or olives.
Enjoy!
http://skinnyms.com/chicken-enchiladas-with-green-chile-sauce-recipe/
Yields: 12 servings | Calories: 240 | Total Fat: 14g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 47mg | Sodium: 313mg | Carbohydrates: 15g | Fiber: 2g | Sugar: 2g | Protein: 15g | SmartPoints: 8
Ingredients
2 chicken breasts on the bone
2 cup water
12 (8-inch) whole grain tortillas
1 3/4 cups shredded cheddar cheese
1 1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon kosher or sea salt
1/2 teaspoon black pepper
3 tablespoons pure butter
2 tablespoons flour
2 cups chicken broth (retain from baked chicken)
1 cup full fat Greek yogurt (optional, sour cream)
1 (4-ounce) can diced green chiles
Directions
Preheat oven to 375 degrees.
In a covered casserole pan, add chicken and water. Roast in oven for 1 hour, or until chicken reaches an internal temperature of 165. Retain broth for enchiladas.
Cool chicken slightly, discard skin, remove chicken from bone, and shred with a fork. Combine shredded chicken, 3/4 cup cheese, chili powder, cumin, salt, and pepper.
Add chicken mixture to tortillas, roll tightly, and place in a 9 x 13-inch casserole pan, seam side down.
In a small pot, melt butter over medium-low heat. Add flour and whisk until smooth. Slowly pour in broth, raise to medium heat, and whisk until thickened to a gravy consistency. Turn off heat and add yogurt and green chiles. Pour mixture over tortillas and top with the remaining 1 cup cheese.
Cover with foil and bake 20 minutes. Remove foil and bake an additional 5-10 minutes, or until cheese is melted and casserole is heated through.
Garnish if desired with any of these toppings: chopped cilantro, sour cream, diced tomatoes, green onions, or olives.
Enjoy!
http://skinnyms.com/chicken-enchiladas-with-green-chile-sauce-recipe/