I learned to make authentic enchiladas from my in -laws in Guadalajara. And I LOVE them, so decided it was time to try to "nutrish" them. You may be wondering how "nutrished" enchiladas can be as tasty- but I promise this nutritious recipe will surprise you! It is definitely a bit more Tex-Mex feel than authentic, as the tortillas are not fried, and instead the assembled enchiladas are baked in the oven- but it is delicious!
I came up with this version using left over shredded chicken that had been cooked in chili verde sauce (could use left-over rotisserie chicken as well) and nutritious high fiber tortillas, and the entire family inhaled it.
We love Mexican flavors, and this lighter, more nutritious, version of sour cream chicken enchiladas, certainly did not disappoint! Make with refried beans or Spanish cauliflower rice, or a simple salad of shredded lettuce, tomatoes and avocado slices, for a perfect and super satisfying meal.
Sour Cream Chicken Enchiladas:
1. Prepare the chicken filling mixture by combining the following in a medium sized bowl, and mixing.
2-3 breasts of shredded chicken (extra flavor cook in Insta-Pot with a can of chili verde salsa and chicken broth)- approximately 4 cups shredded chicken (left over rotisserie chicken breast works great as well.) to make about 10-12 enchiladas
1-2 small cans green chilies - drained
1/4 cup diced onion (about 1/2 onion) - red or white
3/4 cup low fat or fat free sour cream
2. Assemble the enchiladas:
In each tortilla add a large spoonful of filling, spread vertically, so all is evenly in the center, and roll tightly, and place in a baking dish. Once all the enchiladas are rolled, pour green enchilada sauce on top.
You will need 2 small cans of green enchilada sauce, or about 3/4 of a large can. The sauce will absorb into the enchiladas (adding awesome flavor) while cooking- so make sure you add ample sauce- you don't want dry enchiladas!
Pre-heat the oven to 375 degrees
Next, top the enchiladas with a sprinkle of 4 cheese Mexican blended shredded cheese. Monterey Jack would also be great.
Then sprinkle with about a handful of chopped onion.
Once the oven is pre-heated, bake the enchiladas uncovered for about 20 minutes, till heated fully and sauce is bubbling.
Remove from oven, sprinkle with a handful of fresh chopped cilantro and let cool for about 10 minutes before serving.
Chopped tomatoes are a refreshing fresh garnish, and if you like some extra heat, add your favorite hot sauce or salsa, like this Tomatillo Salsa. ¡Buen provecho!
Nutritional Notes:
Green Chilies - 12 Unbelievable Health Benefits of Green Chillies: Zero Calories, But Packed With Vitamins - NDTV Food
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