Creamy chicken enchiladas are one of my favorite Mexican dishes. There’s just something magical about a tortilla being filled with a delicious chicken and cheese mixture and and then topped with a creamy white sauce. What I don’t like however are the calories!
Determined to find a healthier way to enjoy one of my favorite dishes, I turned to lighter ingredients, Silk Pure Almond Unsweetened Original, and vegetables to transform my recipe.
2 boneless, skinless chicken breasts
1 onion, chopped
4 oz mushrooms, chopped
1 jalapeno pepper, seeded and chopped (optional)
3 tbsp butter
2 tbsp flour
1 cup Silk Pure Almond Unsweetened Original
1 cup chicken or vegetable broth
1/2 cup light sour cream
1 tsp cumin
1 4 oz can chopped green chilis
1 1/2 cup low-fat Mexican blend cheese
8 low-fat or whole wheat tortillas
To start, I chopped 1 jalapeno (removing the seeds), 4 oz of mushrooms, and 1 onion.
Next I sauteed my onion in 3 tbsp of butter. Why so much butter? Well this is actually the start of your sauce and the butter will help to create your roux.
After cooking the onions for 5 minutes on medium heat, add your diced mushrooms and jalapenos and cook for 3 more minutes.
Next add the 2 tbsp of flour to the sauteed vegetables and stir for 1 minute as the mixture thickens.
To complete your sauce you will need to add 1 cup of Silk Pure Almond Unsweetened Original and 1 cup of chicken or vegetable stock.
Stir the mixture well as the sauce comes together and thickens.
You will want to do this over medium heat. To finish the sauce, add 1/2 cup of light sour cream or Greek yogurt.
Next, reserve 1 cup of the sauce mixture which will be used to top your enchiladas.
To the sauce, add the diced chicken, 1 cup of cheese, diced chilies, cumin, salt, and pepper.
To make your enchiladas, fill 1 tortilla with 1/3 cup of sauce.
Roll up tortilla and place in a greased 13 x 9 baking pan.
After filling and rolling 8 tortillas, top the dish with the reserved sauce.
Top the dish with the remaining 1/2 cup of cheese, distributing evenly.
Bake enchiladas at 350 degrees for 30 minutes.
I topped my creamy chicken enchiladas with light sour cream, pickled jalapenos, and salsa.
Nutritional Information for 2 enchiladas
I would lower the calories even further by using whole wheat or low-carb tortillas and less butter to make the roux.
Calories – 493
Fat – 23
Saturated Fat – 12
Cholesterol – 73
Carbohydrates – 50
Protein – 34
Sodium – 1148
Fiber – 16
WW Points Plus – 13PP
What’s your favorite Mexican dish?
This post is also featured on WIAW.
Filed under: Cooking
Like this post? Subscribe to my RSS feed and get loads more!