Mexican food is often loaded with fat and calories. We were able to take this recipe and make it over to be a healthier version you will be proud to serve to your family.—Taste Recipes Test Kitchen, Greendale, Wisconsin
Makeover Chicken Enchiladas
Makeover Chicken Enchiladas
Prep Time
50 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 1 pound boneless skinless chicken breasts
- 1/2 cup water
- 5 teaspoons minced garlic, divided
- 1 cup finely chopped onion
- 4 teaspoons canola oil
- 2 cans (4 ounces each) chopped green chiles
- 4 teaspoons chili powder
- 1-1/4 teaspoons salt
- 1 teaspoon each ground cumin and dried oregano
- 1/4 teaspoon pepper
- 1/2 cup all-purpose flour
- 1-1/2 cups reduced-sodium chicken broth, divided
- 1 cup fat-free milk
- 2 cups shredded reduced-fat Mexican cheese blend, divided
- 12 corn tortillas (6 inches)
- 1 cup thinly sliced green onion, divided
Directions
- In a saucepan, bring the chicken, water and 2 teaspoons garlic to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken is no longer pink. Remove chicken; reserve liquid. Cut chicken into thin strips. Set aside.
- In a nonstick skillet, saute onion in oil until tender. Add remaining garlic and saute for 1 minute. Add chiles and seasoning; saute 1 minute. Stir in flour until blended. Gradually stir in 1 cup chicken broth, milk and reserved liquid. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Remove from the heat. Stir in 1 cup cheese until melted. Combine 1 cup of cheese sauce and chicken; set aside.
- In a large nonstick skillet, heat remaining chicken broth. Dip tortillas, 1 at a time, in hot broth just until limp, about 4 seconds on each side. Spoon about 1/4 cup mixture down the center of each tortilla; sprinkle with 1 tablespoon green onion. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Pour remaining sauce evenly over tortillas. Cover and bake at 400° for 20-25 minutes or until heated through and bubbly. Sprinkle with remaining cheese; cover and let stand for 5 minutes. Garnish with remaining green onions.
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