Low Fat Chicken Enchiladas With High Fat Taste
Recipe: #18059
March 15, 2015
Categories: Chicken, Mexican, Southwest, Game/Sports Day Oven Bake, Low Fat, No Eggs, Boneless Pieces, Chicken Dinner, Mexican Chicken, Mexican Dinner, more
"I came up with this to see if I can enjoy enchilada's while trying to cut fats. It turned out to be delicious and did not taste low fat at all :) Easy tripled or doubled"
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (292 g)
- Calories 267.8
- Total Fat - 7.5 g
- Saturated Fat - 3.3 g
- Cholesterol - 43.1 mg
- Sodium - 1619.3 mg
- Total Carbohydrate - 29.5 g
- Dietary Fiber - 4.8 g
- Sugars - 9.1 g
- Protein - 22.1 g
- Calcium - 257.8 mg
- Iron - 2.4 mg
- Vitamin C - 17.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Make salsa if you are using home made.
Step 2
Preheat oven to 375 degrees.
Step 3
Combine cream cheese, sour cream, onions, cumin, cilantro, jalapeno and green chilis. Fold in cooked chicken.
Step 4
In a small baking dish (I have a perfect one for 3 enchiladas) layer the bottom with salsa.
Step 5
Warm the wraps in the microwave and layer 1/4 to 1/3 cup of chicken mixture on each, wrap and place seam side down in dish.
Step 6
Cover with more salsa and bake a half hour until heated through. Sprinkle with 2 tbs of cheddar cheese and place back in the oven until bubbling.
Step 7
Serve with extra salsa and sour cream if desired.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for low-fat cream cheese and sour cream to reduce the fat content of the recipe.
- Choose the wraps with the lowest saturated fat content to further reduce the fat in the recipe.
- Substitute Greek yogurt for the sour cream - This substitution will reduce the fat content of the dish while still providing a creamy texture. Greek yogurt is higher in protein than sour cream, so it will add a bit of extra nutritional value to the dish.
- Substitute ground turkey for the chicken - This substitution will reduce the fat content of the dish while still providing a good source of protein. Ground turkey is a leaner meat than chicken, so it will provide a healthier option for those looking to cut back on fat intake.
Vegetarian Variation Substitute the chicken with 1 cup of cooked black beans and 1 cup of cooked corn. Increase the cumin to 1 teaspoon and add 1/2 teaspoon of chili powder. Omit the jalapeno pepper and proceed with the recipe as directed.
Mexican Rice: Mexican rice is a great side dish to serve with the low fat chicken enchiladas. It is light and flavorful, and goes perfectly with the enchiladas. Plus, it adds a great texture and flavor to the meal, and is easy to make!
Black Beans: Black beans are a great accompaniment to the low fat chicken enchiladas. They are high in fiber, low in fat, and are a great source of protein. They also add a great flavor to the meal, and are easy to prepare. Plus, they are a perfect complement to the Mexican rice.
FAQ
Q: How much fat is in this dish?
A: This dish uses low-fat ingredients such as low-fat cream cheese, fat-free sour cream, and low-fat cheddar cheese. The total fat content of this dish is very low and is suitable for those looking to reduce their fat intake.
Q: Can this dish be made vegetarian?
A: Yes, this dish can be made vegetarian by substituting the meat for a vegetarian protein source such as tofu, tempeh, or seitan. Additionally, vegetable broth can be used in place of chicken broth.
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Fun facts:
Fun Fact 1: The jalapeno pepper is native to Mexico and is believed to have been used in Mexican cuisine since the time of the Aztecs. It is often used in Tex-Mex cuisine and is the pepper of choice for making the famous dish, chili con carne.
Fun Fact 2: The origin of enchiladas dates back to Mayan times and is believed to have been served to the Aztec emperor Montezuma. Today, it is a popular dish in Mexican cuisine and is often served as a main dish in many Mexican restaurants.