Healthy Chicken Enchiladas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
5 small tomatillos, coarsely chopped |
2 plum tomatoes, coarsely chopped |
1/2 medium-size yellow onion, coarsely chopped |
1 (10-ounce) can diced tomatoes and green chiles, drained |
2 cups (8 ounces) shredded fat-free cheddar cheese, divided |
2 cups (8 ounces) shredded fat-free mozzarella cheese, divided |
2 (8-ounce) packages fat-free cream cheese, softened |
2 jalapeño peppers, seeded and chopped |
1/2 cup chopped fresh cilantro |
1/2 cup low-sodium chicken broth |
2 cups chopped cooked chicken |
10 (7-inch) flour tortillas |
Directions:
1. Process first 4 ingredients in a food processor or blender, stopping to scrape down sides.
2. Stir together half of Cheddar, half of mozzarella, cream cheese, and next 3 ingredients. Stir in chopped chicken. Spoon mixture evenly onto 1 side of each tortilla; roll up, and place, seam sides down, in a 11- x 7-inch baking dish. Sprinkle with remaining cheeses; top with tomato sauce.
3. Bake at 350° for 35 minutes. Serve with black beans and rice.
4. NOTE: If you don't have time to spare for the prep work, you can easily make this dish ahead. Cover and chill enchiladas up to 8 hours before baking, if desired. To serve, uncover and bake at 350° for 40 to 45 minutes or until thoroughly heated.
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