Love sour cream? Chicken? Cheese? How does creamy, delicious, all from scratch enchiladas that won’t break your fat and calorie budget sound?
I’ve been a Weight Watchers Lifetime member for many, many years now, but while I can eat kale salads, chicken breast and sweet potatoes all day, my three boys and husband cannot. So I’m on a mission to collect some tasty, lower calorie staple recipes that will satisfy my needs with their ravenous, fat-loving appetites.
And I went looking for a creamy “white” enchilada recipe, but only found recipes with canned cream of chicken soup. And I just have a hard time feeding that stuff to my kids.
So I made my own sauce which isn’t nearly as much trouble as you’d think. Here is what you do:
Combine in a saucepan:
2 1/2 cups chicken broth
1/2 cup skim milk (or non-dairy milk)
Bring to a low boil. In the meantime, whisk together 3/4 cup flour with 1 cup of milk and seasonings of choice (salt, pepper, 1 tsp garlic powder, 1 tsp. onion powder etc.). Turn the heat down to medium-low and slowly whisk in flour mixture. Simmer for 5-10 minutes until thickened. Set aside.
So that’s the cream of chicken soup. Easy peasy? Yep.
Here’s the enchilada part:
Preheat oven to 350 degrees.
8 oz light cream cheese
5 cups shredded chicken breast (I used rotisserie chicken)
1 tsp garlic powder
1/2 tsp salt
1/2 tsp cumin
16 oz light sour cream
8 oz light cheddar cheese
10 whole wheat tortillas
Use a mixer to combine cream cheese and seasonings. Fold in chicken. Spray a casserole dish with cooking spray. Divide chicken mixture evenly between the 10 tortillas, roll up and place in dish. Whisk the light sour cream into the cream of chicken soup. Pour over the wrapped tortillas. Sprinkle with cheddar cheese. Bake for 30-40 minutes until cheese is melted and sauce is bubbling. I served with broccoli, but you could do any veggie or a tex-mex salad with lettuce, black beans, tomato and avocado and my favorite light dressing, Bolthouse Avocado Dressing.