Categories: main dish, mexican
Ingredients
- Sauce:
- 1 1/4 c low-sodium chicken broth
- 1 tbs + 1 tsp cornstarch
- 1/2 tsp ground cumin
- 1/8 tsp black pepper
- enchilada:
- 12 6-inch corn tortillas
- 12 oz cooked skinless chicken breast, chopped (about 3 cups) or raw chicken cut into small pieces
- 4 oz low fat or fat free cream cheese
- 1/2 c salsa
- vegetable oil spray
- 3/4 c nonfat or light sour cream
- 2 tsp lime juice
- 1/4 tsp chili powder
Directions
-
In small saucepan, whisk together sauce ingredients.
- Bring to a simmer over medium high heat and cook for 1-2 minutes or until mixture is thick and bubbly. Set aside.
-
ap tortillas in a damp paper towel and microwave on high for 30-60 seconds. Preheat oven to 350.
-
In a medium non-stick skillet, combine chicken, cream cheese, and salsa. (if using raw chicken, cook until no longer pink, then add other ingredients).
-
Cook over medium-low heat 5-6 minutes or until mixture is warmed through and cream cheese is melted, stirring occasionally.
-
Lightly spray a 13×9×2 inch baking dish with vegetable oil spray.
-
To assemble, pour 1/2 cup sauce into baking dish, spread to cover bottom of dish.
-
Put a tortilla on a plate or cutting board. Spoon about 1/4 cup chicken mixture onto middle of tortilla. Roll tortilla jelly-roll style and place seam side down in baking dish. Repeat with remaining tortillas.
-
Pour remaining sauce over enchiladas.
-
Cover dish with aluminum foil. Bake 10 minutes.
-
Meanwhile, in a small bowl, whisk together sour cream and lime juice. When enchiladas have baked 10 minutes, spread sour cream mixture on top. Bake uncovered about 2 minutes. Sprinkle with chili powder.