Chicken Enchiladas

countrydarling1

I cant wait to try this recipe!! What would yall do to modiefy this to less calories??
http://dallasduo.blogspot.com/2010/05/chicken-enchiladas.html

Chicken Enchiladas

Saute onions and butter over medium heat, until tender.

Stir in flour.

Add chicken broth and cook until sauce is thickened.
Remove from heat and stir in sour cream.
Combine 1 cup sauce, cheddar, 1/2 of the monterey jack cheese, chiles, chili powder, and chicken. Mix.

Spoon chicken mixture on flour tortilla. Roll up and pour remaining sauce over and sprinkle with paprika and remaining cheese. (My dad hates cheese, so we leave one end of the pan without cheese for him).

Bake uncovered, for 25 minutes at 350 degrees.


Chicken Enchiladas
Ingredients
1 cup chopped onion
1/4 cup butter
1/4 cup flour
2 1/2 cups chicken broth
8 oz sour cream at room temperature
1/2 cup (2 oz) shredded cheddar cheese
1 1/4 cup (6 oz) shredded monterey jack cheese
4 oz chopped green chiles
1/2 tsp chili powder
3 cups chopped cooked chicken
10 flour tortillas
paprika to taste

Directions
1. Preheat oven to 350 degrees.
2. Saute onion and butter on medium heat until tender .
3. Stir in flour.
4. Add chicken broth and cook until thickened.
5. Remove from heat and stir in sour cream.
6. Combine 1 cup sauce, cheddar, 1/2 of monterey jack, chiles, chili powder, and chicken. Mix until combined.
7. Spoon chicken mixture on flour tortilla. Roll up and pour remaining sauce over enchiladas. Sprinkle with paprika and remaining cheese.
8. Bake uncovered at 350 degrees for 25 minutes, or until sauce is bubbly.

Makes 10 enchiladas.

wbond

No Butter, No Sour Cream, corn tortilla instead of flour and No two types of full fat cheeses...

Bridge_CG

Replace the flour tortilla with a corn or blue corn tortilla. And honestly, the way I make them, but I'm from New Mexico and this is a very New Mexico way of doing it, is filling the tortilla with cheese and chicken, and pour the enchilada sauce over and bake.

armacd

I'd say make sure to use chicken breast, reduce the amount of cheese and butter, and use low fat cheese and cut out the sour cream or if you really really want it use light sour cream. Also replace the flour tortillas with corn tortillas and make sure you're using low sodium chicken broth.

Nikki_Gets_Fit

http://www.3fatchicks.com/diet-recipes/cheesy-chicken-enchiladas/

Here is an AMAZING chicken enchilada recipe too...gives you the calorie breakdown and everything. It is very similar to that one, but it uses all fat free cheese, etc. And when it calls for "green taco sauce" on the other recipe, I just use regular salsa and it is just as delicious

MindyBlack

I would use olive oil instead of butter and cut way back on that . Cut back a little on cheese and use lower fat version. Make sure chicken is all white meat. Not sure if they needd all that flour either. I might try cutting that back too and see how it goes. Maybe add some veggies in there. Our local Mexican restaurant ,makes very delicious veggie burritos.
These do sound delicious.

hicenogle

My thoughts for slimming down the recipe -

1. Saute the onions without butter...just a spray of cooking spray in a non-stick pan will usually do it.
2. Go fat-free or low-fat on all the dairy - sour cream and cheeses. Also shred the cheese as finely as possible so you can spread it out better (on the top) and try to make do with less. Or try to eliminate the cheese on the top completely. (Unfortunately, cheese is always my downfall...given the chance, I can eat an entire half-pound block by myself in one sitting...not so good for the waistline!!)
3. Substitute corn tortillas for flour.

If you enter the recipe as is and then with the modifications into Recipes on MFP, you'll be able to see the difference. Should be fairly significant.

Definitely sounds like a wonderful recipe. You might also check out the "exploding chicken taquitos" from Hungry Girl...I've made them and they are fantastic. Basically, you mix canned chicken (sounds weird, I know), salsa, and cheese, then wrap it in corn tortillas, secure with a toothpick and bake till they explode. Yum!! This has become one of my go-to football-watching recipes! LOL