Lower Calorie Creamy Chicken Enchiladas

  A while back I issued a challenge.  I needed some new recipes, and I wanted them to be healthy.  So I asked for meal ideas that I could make healthy.  From that challenge came 3 fun recipes.  This one, for Lower Calorie Creamy Chicken Enchiladas, a healthier spaghetti and meatball option, and the big one - Nachos.  This is the first in a 3 part series to answer the challenge.

Lower Calorie Creamy Chicken Enchiladas

When I looked for recipes for creamy chicken enchiladas, I found that most had a few things in common.  They used sour cream, condensed soup, cream cheese, and sometimes cream or half and half.  They looked amazing!!  Cheesy, gooey, and an entire day's worth of calories in one serving. Clearly, this would not work for me.

I decided to change a few key elements.  First I decided to substitute neufchatel cheese for the cream cheese.  It has about 1/3 fewer calories.  Then I did not add the copious amounts of cheese to the enchilada filling.  Instead I used some lowfat cottage cheese. I did not add the condensed soup or the cream.  I just left them out.  I don't think they add enough to worry about. I used an entire bottle of salsa verde.  And because I try to sneak healthy in, every way possible, I also added a can of white beans.  Beans are a great source of fiber and vitamins.  Add them to your food.  Seriously, add them.

I did add cheese to the top, but a very minimal amount.  I didn't use whole grain tortillas, because my family has been very cranky about everything being "super healthy" lately.  But next time I make them, I will use whole grain, corn tortillas.  They simply hold up better. The first night these were great, but the left-overs seemed mushy, because the white flour tortillas got too soft. Corn or whole wheat tortillas should not have the same issue.



Lower Calorie Creamy Chicken Enchiladas

2 large chicken breasts
Olive Oil
salt and pepper

1 8oz pkg neufchatel cheese
1 15 oz can white beans (drained and rinsed well)
1 jar salsa verde
1 16 oz container low fat cottage cheese (about 2 cups)
1 container mild or med green chili enchilada sauce, (I think it was 18 oz)
1 cup grated colby/jack cheese (about)
1/2-1 tsp garlic salt
1/2 tsp cumin
1 small onion (chopped)

Tortillas

 9X13 pan that has been sprayed with cooking spray. 

Place chicken breasts in an oven safe container. sprinkle olive oil over the top and salt and pepper.  Bake, uncovered at 375 until juices run clear and no pink remains. (165* on a meat thermometer)

When chicken is done, let it cool enough to handle and then shred.  Place in a bowl and add neufchatel cheese, beans, salsa, cottage cheese, garlic salt, onions and cumin.  Mix. You can add shredded carrots for extra veggies too.

Roll about 1/4 cup of filling in each tortilla and place in prepared pan.  Cover with enchilada sauce.

Bake at 350 until bubbly and then pull out.  Sprinkle grated cheese on top and return to oven.  Bake for 5-10 minutes, until cheese is melted.

O will admit, I was lazy.  I layered my tortillas and filling like it was lasagna.  This reduced the number of tortillas, which for anyone watching carb intake, is a good idea.

If you try this, please let us know how it turns out for you.  :)