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!

Ingredients

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

Directions

·         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

Enjoy!