Fast Food | Episode 3
Ingredients:
- 2 ½ cups chopped cooked chicken breast
- 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
- 1 ⅔ cups plain low-fat yogurt
- ⅓ cup butter or ghee, melted
- ¼ cup chopped onion
- 1 teaspoon minced garlic
- ¼ teaspoon freshly ground black pepper
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request)
- 1 (4.5-ounce) can chopped green chiles, drained
- 8 (8-inch) flour tortillas
- 1 tablespoon canola oil
- Cooking spray
- ½ cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
- ¼ cup chopped green onions
- 1 can your favorite enchilada sauce
Instructions:
- Preheat oven to 350°
- Combine first 9 ingredients in a large bowl.
- Optional: Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan.
- Arrange 1/2 cup chicken mixture down center of each tortilla.
- Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray.
- Repeat procedure with remaining tortillas, remaining oil, and remaining chicken mixture.
- Pour enchilada sauce evenly over enchiladas.
- Cover and bake at 350° for 20-30 minutes until hot and bubbling.
- Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
The Story:
As you can see, I’m not one of those annoying bloggers who make you read a whole story before you get the recipe. I hate that, too. You’re welcome.
I’ve found there is zero reason to tell your family this is a low-fat recipe 😉 What they don’t know won’t hurt them, and will forestall any complaints. Besides, they truly will never know. My Mexican husband still doesn’t believe me, even as he’s having three servings in a single sitting – though that probably cancels out any benefits of it being low-fat, but I’ll take any wins I can get.
This also reheats like a dream and may even taste better the next day. However, don’t count on having enough leftovers for multiple days – fair warning. This is a great way to use up leftover chicken or turkey, and to take advantage of those tasty low-cost rotisserie chickens from Costco. If you have trouble finding low fat cheeses, you can alway use full-fat versions, although of course you won’t enjoy the health benefits. I do recommend using both the sharp cheddar cheese as well as the Mexican blend, as they both add different flavors.
I’ve been known to make the filling mixture ahead of time and refrigerate it for up to 24 hours in advance. Then I can just roll the tortillas, finish assembling the casserole, bake it, and have dinner ready that much faster. However, I don’t recommend refrigerating the pre-assembled casserole ahead of time, as the cheesy filling and sauce on top can cause the tortillas to get mushy. There is also always the corn vs. flour tortilla debate. Corn does add a great flavor. However, I do find that corn tortillas do get mushier faster. If you don’t mind that texture, go for it! However, I like the structure that the flour tortillas maintain even in the leftover enchiladas.
I would love for you to give this recipe a try and let me know what you think. Better yet, give it your own spin and report back how your tweaks worked out so I can try them out, please. And be sure to include photos.
Links to short videos of this recipe:
Would you be interested in a full-length step-by-step video of how to make it? Let me know in the comments and I’d be happy to film it for you!
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