These enchiladas come together pretty easily and are super-tasty. The recipe came from Cooking Light magazine, so they’re even pretty lo-cal!

Combine the following ingredients in a large saucepan:

4 c cold water
2 c fat-free, low-sodium chicken broth
1 T whole black peppercorns
5 garlic cloves, crushed
1 celery stalk, coarsely chopped
1 large carrot, coarsely chopped
1 jalapeno, halved
1/2 medium onion, cut into wedges

Bring to a boil then reduce to a simmer and add 2 (6-oz) skinless boneless chicken breasts. Cook for 8 minutes until the chicken is done. Remove the chicken and shred it.

Drain the solids out of the broth and add 7 oz salsa verde. Cook this mixture for about 30 minutes until it’s reduced to 1-1/2 cups. Stir in 1/4 c heavy whipping cream.

Combine in another bowl:

4 oz softened, reduced-fat cream cheese
1 c chopped tomato

After these 2 are combined, add:

1/4 c chopped cilantro
1/4 t kosher salt
1/2 t cumin
1/4 t red pepper
the shredded chicken

To assemble enchiladas:

Dip 12 corn tortillas, one at a time, in the broth-salsa-whipping cream mixture. Let it soak for 10 seconds, then fill with 1/3 c of the chicken mixture. Roll up and place seam-side down in an 11×7 glass or ceramic cooking dish coated with cooking spray. Spoon remaining sauce over enchiladas. Top with 1 oz shredded cheddar cheese.

Bake at 400 degrees for 20 minutes or until lightly browned.

 


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