Healthified Creamy Chicken Enchiladas

I love Mexican food, it has got to be one of my favorite types of food to eat.  And creamy enchiladas are right up there at the top.  But lets be honest, they are loaded with sour cream and cheese and are not even remotely healthy.  This recipe proves that you can cut way back on the fat and calories and still have a delicious meal.  Give them a try!

Creamy Chicken Enchiladas

1 T olive oil
1/2 cup chopped onion
2 tsp chopped garlic
2 cups chicken broth
3 T flour
1/2 tsp ground coriander or cumin
1/8 tsp pepper
1/2 cup reduced fat sour cream
2 cups shredded chicken breast
1 cup corn
1 cup shredded reduced fat Mexican cheese blend
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
8 corn or flour tortillas
1 medium tomato chopped
4 medium green onions sliced
salsa, if desired

Heat oven to 350.  Spray 9X13 glass baking dish.  In a skillet, heat oil over medium heat.  Add onion and garlic; cook 3-4 minutes, stirring occasionally until onion is tender.  In medium bowl, stir broth, flour, coriander and pepper with wire whisk until blended.  Slowly add to hot mixture in skillet, stirring occasionally.  Cook and stir 5-6 minutes, until mixture boils and thickens slightly.  Remove from heat.  Stir in sour cream until well blended.
In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, chiles, cilantro and 1/2 cup of the sauce.  Place 2 tortillas at a time on microwavable plate; cover with paper towel.  Microwave on high 10 to 15 seconds or until softened.  Spoon about 1/3 cup of chicken mixture down center of each warm tortilla.  Roll up tortillas; arrange, seam sides down, in baking dish.  Top enchiladas with remaining sauce.  Cover with foil.
Bake 30 to 35 minutes or until sauce is bubbly.  Remove from oven.  Uncover; sprinkle with remaining 1/2 cup cheese.  Let stand 5 minutes before serving.  Just before serving top with tomato and green onions.  Serve with salsa.

Enchiladas from the Titanium Chef

Now that the holidays are over most of us are trying to get back to a normal amount of sugar in our lives and start eating a little healthier!  These enchiladas are amazing and are packed full of healthy things and are big on taste.  Try them out, you won't be disappointed!

Enchiladas

4 oz fat free chicken broth
1 T canola oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 cup grated zucchini
2 cups boneless, skinless chicken breast, cooked and shredded
2 T chopped cilantro
1 1/2 cups low fat part-skim grated mozzarella cheese
1 4oz can diced green chiles
4 cloves garlic
1 19oz can green enchilada sauce
8-10 whole wheat tortillas
Sliced black olives
Light or fat free sour cream

Preheat oven to 350 degrees.  Prepare all ingredients for assembly.  In a large frying pan, bring chicken broth and canola oil to just boiling.  Add onion and green pepper and saute until onions are tender.  Add grated zucchini and saute until just cooked.  Drain off liquid and remove from heat.  Add cooked chicken to vegetable mixture and stir.  Add cilantro, 1 1/4 cups cheese (reserving 1/4 cup for later), green chiles, and garlic.  Stir to combine.

Layer 1/2 cup enchilada sauce in the bottom of a 9X13 pan sprayed with nonstick cooking spray.  fill tortillas with meat and vegetable mixture.  Spoon about 1 T enchilada sauce over meat mixture.  Roll tortillas up and put in pan with seam down.  Ladle remaining sauce over enchiladas, making sure tortillas are completely covered in sauce.  Cover with tin foil and bake 12-15 minutes.  Remove foil and sprinkle on remaining cheese...or a little more :)  Bake 10 minutes more until cheese is melted.  Then turn on boiler and plance enchiladas near the top.  Let it broil until cheese is slightly brown and crispy.  Stay right at oven and watch while the broiler is on, it will go from browned to burnt really fast!  Garnish with olives and sour cream.