Eating healthier doesn’t always mean a total shift in your diet.
Small changes can have great effects in helping you meet your
dietary goals. For example, this recipe* cuts the fat grams in half
by substituting a few low fat ingredients. The results are awesome!
Healthy, hearty and just as tasty as the high fat
version.
Healthier Chicken Enchiladas
Ingredients
- 1 tablespoon butter
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 (4 ounce) can diced green chiles
- 1 (14.5 ounce) can natural cream of mushroom soup
- 1/2 cup low-fat sour cream
- 1 1/2 cups cubed cooked chicken breast meat
- 1 cup shredded reduced-fat Cheddar cheese, divided
- 6 (12 inch) flour-and-corn OR whole wheat tortillas
- 1 cup pinto beans
- 1/4 pound sliced Cremini mushrooms
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a
large baking dish.
- In a medium skillet over medium heat, melt the butter. Sauté
the green onion and garlic until fragrant (about 2 minutes). Add
the mushrooms and cook until lightly browned and tender, about 6
minutes. Stir in the green chiles, cream of mushroom soup and sour
cream. Mix well. Reserve 3/4 of this sauce and set aside. To the
remaining 1/4 of the sauce in the saucepan, add the chicken, beans,
and 1/2 cup of shredded Cheddar cheese. Stir together.
- Fill each flour tortilla with the chicken mixture and roll up.
Place seam side down in the prepared baking dish.
- In a small bowl combine the reserved 3/4 of the sauce with the
milk. Spoon this mixture over the rolled tortillas and top with the
remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated
oven for 30 to 35 minutes, or until cheese is bubbly.
*Recipe source:
http://allrecipes.com/customrecipe/61725182/healthier-chicken-enchiladas-ii/detail.aspx?src=3859_30