We added flavoring to destroyed chicken and enclosed it by entire wheat or corn tortillas, at that point bested with a hand crafted cream sauce and diminished fat cheddar. We've brought down the fat substance without giving up that rich surface that makes velvety enchiladas so extraordinary!
These chicken enchiladas are certain to be a hit with your entire family! Present with a side of our Restaurant Style Mexican Rice and a few veggies for a filling and adjusted dinner.
Also try our recipe : Salmon with Creamy Garlic Dijon Sauce #dinner #garlic #salmon #recipes #noodle
- 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 :
- Preheat oven to 375 degrees.
- Combine shredded chicken breast with, 1/2 teaspoon cumin, chili powder, and salsa. Evenly distribute chicken mixture over center of tortillas, roll and place seam side down in a 9 x 13-inch casserole pan. Set aside.
- In a large pot, melt butter over medium heat and sprinkle in flour. Cook for 1 minute while stirring continuously. Slowly pour in chicken broth. Stir until mixture starts to thickened, about 6 minutes. Add 1/2 teaspoon cumin, 1 cup cheese, green chiles, sour cream, salt and pepper. Stir until cheese is melted.
- Pour white sauce over enchiladas, sprinkle on 1/2 cup cheese and bake 25 minutes, or until cheese is lightly golden. Sprinkle chopped cilantro over enchiladas.
Source : bit.ly/2kMkBwe
Read more our recipe : DIY EASY HOMEMADE PHO #homemade #dinner #noodle #recipes #shrimp
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