It seems like an oxymoron right? How can you have something so amazingly tasty and ooey gooey and cheese as Enchiladas and have it be lower in calories than the original? It’s true folks. This recipe will blow your socks off with how good it is too. My husband had no idea it was a “skinny” version of the original. The only thing you’ll have to worry about is portion control because it’s really that good.
Here’s what you do. I like to slow cook chicken breast in my dutch oven (I broke my slow cooker and refuse to buy a new one but you can use a slow cooker) and shred it up once it’s cooked in a splash of chicken broth and it’s own juices for several hours. It’s actually good to do this with a lot of chicken then you’ll have shredded chicken on hand for easy meals like chicken salad, chicken tacos, or pulled bbq chicken sandwiches.
But for this you’re going to take the shredded chicken and dump half the green chili enchilada sauce along with the can of green chilies into a bowl and mix it all up. Take the mixture and start making your enchiladas. Quick tip-if you warm your tortillas before making enchiladas (in the microwave for like 10 sec) they won’t fall apart or crack as they cook. One you fill a tortilla, roll it and place it seem side down on your baking dish. Continue until you have no more room on your dish. I was left with little bit of chicken mixture so I ended up pouring it all on top before I baked it.
Take the other half of your enchilada sauce and 1/2 cup of sour cream and mix it together. Pour that onto your enchiladas. Crumble your cheese on top and bake for 25 min on 400 degrees. top with chopped jalapenos and cilantro.
Try not to eat the whole dish by yourself. LOL
2 chicken breast-shredded
1/2 cup of low calorie sour cream
cojita cheese or Mexican crumble cheese
green enchilada sauce (big can-what’s that? 14 oz?)
1 fresh jalepeno
1 small can of green chilies chopped up