Low Fat Creamy White Enchilada
Delight in the rich, comforting flavors of this Low Fat Creamy White Enchilada recipe, a lighter spin on a classic favorite! Tender shredded chicken is enveloped in a velvety sauce made from low-fat sour cream, reduced-fat cream cheese, and a hint of zesty green chilies, ensuring indulgence without the guilt. Rolled in soft, warm corn tortillas and topped with a bubbling layer of low-fat mozzarella cheese, these enchiladas are baked to perfection for a dish that's hearty, wholesome, and irresistibly creamy. Ready in under an hour and perfect for family dinners, this heart-healthy recipe is packed with protein, big on flavor, and easy to make. Garnished with fresh cilantro for a pop of herbaceous brightness, these enchiladas are sure to become a go-to favorite in any kitchen.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium, chopped onion
- 2 minced garlic cloves
- 1 pound skinless, boneless chicken breast
- 2 cups low-sodium chicken broth
- 1 cup low-fat sour cream
- 4 ounces reduced-fat cream cheese
- 4 ounces green chilies, canned
- 8 small corn tortillas
- 1 cup low-fat shredded mozzarella cheese
- 0.25 cup, chopped cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes.
Stir in minced garlic and cook for another minute until fragrant.
Add the chicken breast to the skillet and pour in the chicken broth. Cover and poach the chicken on medium heat for approximately 15-20 minutes until fully cooked.
Remove the chicken breasts from the skillet and shred using two forks. Set aside.
In the same skillet, add low-fat sour cream, reduced-fat cream cheese, and green chilies. Stir until the mixture is smooth and well-combined. Cook the sauce for 2-3 minutes.
Return the shredded chicken to the skillet, season with salt and black pepper, and stir until the chicken is well coated with the creamy mixture.
Warm the corn tortillas in the microwave to make them pliable, about 30 seconds.
Spoon approximately 1/4 cup of the chicken mixture onto each tortilla and roll it up tightly. Arrange the rolled tortillas seam side down in a greased 9x13 inch baking dish.
Pour any remaining creamy sauce over the rolled enchiladas.
Sprinkle the low-fat shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro before serving. Serve warm and enjoy your low-fat creamy white enchiladas!
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 4352 mg | 189% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 37.3 g | ||
| Protein | 252.3 g | 505% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2496 mg | 192% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3076 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
