Friday, June 18, 2010

The best cream enchilades recipe (healthy)

Since I mentioned this recipe I figured I would go ahead and post it for the curious.

3 cups chicken (shredded or diced)or turkey (ground or shredded)
4 oz. 1/3 less fat cream cheese (1/2 cup)
1/2 cup reduced fat sour cream
1 4-oz. can diced green chilles
6 8-inch whole wheat or corn tortillas (we are whole wheat fans)
1/2 cup jarred salsa (On the Border is my favorite)
2 oz. shredded monterey jack cheese


1. Preheat oven 350 degrees

2. In large skillet, combine cooked meat, cream cheese, sour cream, and green chilles. Heat over medium heat about 5 minutes, stirring occasionally, until the cream cheese is melted.

3. Place about 3/4 cup of the meat mixture down the center of each tortilla. Fold in the ends of the tortilla, and roll tightly. Place the enchiladas in a 9x13 inch baking dish coated with cooking spray. Pour salsa over the top of enchiladas, and then sprinkle with cheese.

4. Bake the enchiladas, uncovered, for 15 minutes.

Serves 6

Per Serving 306 Awesome Calories!

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