Monday, January 13, 2014

Low-Cal Chicken Enchiladas

As promised, here’s the first low-cal recipe for everyone’s New Year diet.  I had my doubts about this one but it came out fabulous!  You really can’t even tell it’s a lower calorie version.  Serves about 6.
Low-Fat Chicken Enchiladas . . . you'll never notice it's low-calorie!

4 cups cold water
2 cups fat-free, low-sodium chicken broth 
1 tablespoon whole black peppercorns
5 garlic cloves, crushed
2 (6-ounce) skinless, boneless chicken breast halves
1 celery stalk, coarsely chopped
1 large carrot, peeled and cut into ½ -inch pieces
1 jalapeño pepper, halved 
½  medium onion, cut into wedges
1/3 cup chopped onion
Salsa Verde (see blog for recipe, or you can use one 7 oz. can of salsa verde)
¼  cup half-and-half cream
1 cup chopped seeded tomato 
¼  cup chopped fresh cilantro
¼ teaspoon kosher salt
½  teaspoon ground cumin
¼  teaspoon ground red pepper
4 ounces low-fat cream cheese, softened
12 (6-inch) corn tortillas
Cooking spray
¼ cup sharp cheddar cheese, shredded
¼ cup monterey jack, shredded

·         In a saucepan, combine the water, chicken broth, peppercorns, garlic, chicken, celery, carrot, jalapeno, onion wedges and chopped onions
·         Bring to a simmer and cook about 20 minutes until chicken is done
·         Remove chicken with slotted spoon, allow to cool, then shred and set aside for later
·         Sieve cooking liquid over a bowl, and pour the liquid back into the saucepan
·         Add the salsa verde to the liquid and bring to a boil over medium heat
·         Cook until reduced to about ½ cup of liquid (about an hour)
·         Reduce heat to low and stir in the half-and-half
·         Preheat the oven to 400°
·         Place the chicken in a medium bowl and add the tomato, cilantro, salt, cumin, red pepper, and cream cheese, and mix well
·         Dip each corn tortilla into the sauce mixture in the saucepan for about 10 seconds, then fill each with about 1/3 cup of the chicken mixture and roll up
·         Place the filled tortillas, seam-side-down, in a baking dish coated with non-fat cooking spray
·         Spoon the sauce over the tortillas, and top with the cheddar and Monterey jack cheeses
·         Bake at 400° for about 20 minutes, or until lightly browned
·         Top with lettuce, sour cream and some diced tomatoes


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