Normally Chicken Enchiladas are...how do I say... not very healthy. Loaded with sour cream, cream-of-something soup, heavy cream, and cheese, regular enchiladas are not very healthy-conscious.
Yes they are delicious, and yes it's OK to indulge occasionally, but here is a recipe that will blow you away. It has all the flavor of any chicken enchilada recipe...only way less fat and calories plus more fiber. Give it a try, will ya?!?!
Preheat oven to 425 degrees.
Start out with two cups of shredded boiled chicken. This time I used frozen chicken I had already cooked.
I use a lot of onion and garlic when I cook because I don't like to use much fat and salt in everyday cooking. Spray large fry pan with cooking spray, add 2 cups chopped onion and 6 minced garlic cloves. Saute until clear.
Add 1 cup frozen corn.
Add 1/4 tsp. ground red pepper, 1/2 tsp ground cumin, 1/4 tsp. salt, and 1/4 tsp. black pepper, 1 can diced chiles, 1/4 cup water, and broth. Bring to a boil; reduce heat and simmer 10 minutes.
Add 1/3 cup cream cheese and chicken.
Now add 1/3 cup fresh cilantro and 2 cups MILD salsa verde.
Heat a medium skillet over medim-high heat. Add 9 corn tortillas (one at a time) and cook each side about 30 seconds until softened. Remove from pan, cut tortillas into quarters.
In the bottom of a casserole dish, spread a little mild salsa verde on the bottom. Then place 12 tortilla pieces on bottom.
Spread 1/2 of chicken mixture, then: 12 tortillas quarters, remaining 1/2 chicken mixture, 12 tortilla quarters, remaining salsa verde, and top with cheese.
Spread additional salsa verde over last layer and top with 1/4 cup shredded sharp cheddar cheese.
Bake 20 minutes or until bubble and lightly browned. Top with more cilantro. Makes 6 servings.
Serve with a side of vegetable (broccoli, asparagus, green salad, beans, etc) and you have yourself a meal!