I am blessed with the BEST mother-in-law a girl could ask for. Among her many great qualities are her mad cooking skillz. Sometimes she makes these sour cream enchiladas that are so delicious they knock my own mom's enchiladas out of the park (shh, don't tell her). They are super cheesy and creamy - the ultimate comfort food.
I have lightened up her recipe (which I'm pretty sure she said she got from the back of the enchilada sauce can - ha!). I used less creamy stuff and subbed some of the chicken with roasted veggies. They're 9 points for 2 enchiladas, which might sound like a lot, but hey, this still-quite-fluffy girl gets 39 points a day. You could probably adjust things a little to make them lower in points (omit the cream cheese, sub more veggies for the chicken, use fat free shredded cheese?) They do have one serving of healthy oil per serving, which is great.
To make this more quickly, just use pre-cooked chicken. You can also saute the veggies in a pan instead of cooking them in the oven; they won't have quite the same flavor, though.
Here's the recipe:
1 large zucchini, chopped
1 large yellow squash, chopped
1 medium onion, chopped
2 Tbsp olive oil
3 skinless, boneless chicken breasts, thinned out (you will need 13 oz, cooked)
salt, pepper, salt free seasoning
4 oz can chopped green chilies
12 corn tortillas
1/2 cup (120 g) light sour cream
8 oz green chile enchilada sauce (I use "Frontera" brand - see pic above)
4 oz light cream cheese
4 oz part skim mozzarella
Step 1: roast the veggies and chicken
The veggies should be chopped into large-ish pieces. You don't want it turning into mush! In a large bowl, toss the veggies with the olive oil and seasonings. Spread out onto a cookie sheet covered in foil. Use a second cookie sheet or dish to spread out the 3 chicken breasts and add seasonings. Cook both things in the oven at 375 for 15 minutes (check your chicken with a thermometer). After taking out the chicken, I add a few minutes under the broiler for the veggies. I like 'em with a little char on the edges.
Step 2: chicken mixture and sauce mixture
Let chicken breasts cool for about 10-15 minutes, then chop up the chicken into very small pieces. Weight out 13 ounces into your bowl (the same bowl from step 1, no need to wash.) There will be some chicken left over; use for some other dish. Into the bowl, add the roasted veggies, the green chilies, the cream cheese, and about 1/4 of the enchilada sauce. Mix gently. In a large measuring cup, weight out your 120 grams of sour cream, add the rest of the enchilada sauce and whisk with a fork.
Step 3: assemble and bake
Spray a 9x13 pan lightly with cooking spray. Wrap the 12 tortillas in a few damp paper towels and microwave for about 1 and a half minutes. You want them soft enough to roll up the enchiladas with out breaking. Place a tortilla on a plate and place about a 1/3 cup of the chicken mixture in the middle. (I used an ice cream scoop to try to get even portions.) Roll it closed and place in the pan seam-side-down. Continue with the rest of the tortillas and chicken mixture. (It's a bit difficult to portion the chicken mixture out perfectly, so if you have any left after rolling up all 12 enchiladas, just spread the mixture as evenly as you can over the top.) Pour the sauce mixture over the enchiladas. Sprinkle with the cheese. Bake in the oven at 350 for 15-20 minutes. Use the broiler for a few minutes at the end to get that great toasty look on the cheese.
What would I do without you, my trusty food scale??
Step 4: enter the Enchilada Bliss Zone.
I recommend serving with a side of salad and light vinaigrette.
Chili is my supervisor. He's depressed that he can't have any. I gave him some chicken scraps though, so don't feel too bad for him :)
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