Skinny White Chicken Enchiladas

Flavorful fowl wrapped in tortillas and smothered in a wealthy, creamy sauce appears like a dieter’s nightmare, but it doesn’t must be! Our thin White bird Enchiladas are our model of creamy enchiladas. We introduced seasoning to shredded hen and wrapped it in whole wheat or corn tortillas, then topped with a selfmade cream sauce and reduced fat cheese. 


Skinny White Chicken Enchiladas


We’ve reduced the fats content with out sacrificing that rich texture that makes creamy enchiladas so wonderful! Those chook enchiladas are certain to be a hit with your entire circle of relatives! Serve with a aspect of our eating place fashion Mexican Rice and a few vegetables for a filling and balanced meal.

INGREDIENTS


  • 2 cups (cooked) shredded chicken breast
  • 1 teaspoon cumin, divided
  • 1 teaspoon chili powder
  • 1/2 cup salsa, no sugar added (optional verde sauce)
  • 1 1/2 cups shredded Mexican Style Cheese, reduced-fat
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken broth, fat-free
  • 1 (4-ounce) can diced green chiles
  • 1 (8-ounce) container sour cream, reduced-fat
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 8 (6-inch) whole grain flour tortillas, optional corn tortillas
  • 1/4 cup finely chopped cilantro

INSTRUCTIONS


  1. Preheat oven to 375 ranges.
  2. combine shredded fowl breast with, half of teaspoon cumin, chili powder, and salsa. evenly distribute chook combination over center of tortillas, roll and area seam aspect down in a 9 x 13-inch casserole pan. Set aside.
  3. In a big pot, soften butter over medium warmth and sprinkle in flour. prepare dinner for 1 minute even as stirring continuously. Slowly pour in chook broth. Stir till aggregate starts to thickened, approximately 6 minutes. add 1/2 teaspoon cumin, 1 cup cheese, inexperienced chiles, bitter cream, salt and pepper. Stir until cheese is melted.
  4. Pour white sauce over enchiladas, sprinkle on half of cup cheese and bake 25 minutes, or till cheese is gently golden. Sprinkle chopped cilantro over enchiladas.

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