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After a long day of work and juggling your professional, personal and healthy lifestyle needs, one desires a hot scrumptious meal. There is nothing more relaxing than sitting on your sofa, eating your favorite food, while the TV provides background music. This dream scenario is not realized everyday because no everyone has the time to sit and prepare healthy food that will satisfy their appetite and keep within the daily calorie intake limit.
Today, however, you have already stumbled upon this article so you might as well bookmark it now, because the meal I am about to share with you is a must try.
Chicken Sour Cream Enchilada Recipe
Any title with the word cream in it can hardly go wrong, so you already know that you have to try this meal at least once to see if the hype is worth it. This Mexican favorite is a constant on any restaurant menu, but today it has been put through the lean grind to become a low fat and gluten free option for you.
This takes 45 minutes to prep for and fifteen minutes to cook. It serves about ten people so be sure to adjust the amounts according to the number of people you plan on serving. Usually this is a dish best enjoyed with friends and family.
For ingredients, you will need:
- 12oz. of chicken or 3 chicken breasts boiled and shredded
- One cup of chopped onions (small)
- Garlic Powder to taste
- Red pepper to taste
- 10 corn low fat tortillas
- ½ a cup of cream of chicken soup
- ¼ cup of light sour cream (or ordinary sour cream if the light option is unavailable)
- One cup of fat free cheddar cheese
- ½ a cup of 1% milk
To make this food, you will begin by boiling your chicken over medium heat in a large pan. Then drain the water and let the chicken cool a bit. Once the chicken is easy to touch, shred it into small pieces. In a clean pan, spray the can with non-stick spray and place on medium heat. Add your onions to the skillet and sauté them until they are a golden shade.
Then add the onions to the chicken along with some garlic, pepper and mix the ingredients well. Place these on the side. Place your tortillas in the oven and leave them to warm up on low heat. Now in a separate bowl, heat the soup and place it on the side. Take a pan, after heating it on medium, place the milk in the pan and stir in the sour cream.
Take the tortillas out of the oven and place them in a baking dish. Add your chicken mixture to the tortillas and drizzle these with the cheese and the cilantro. Now pour your sour cream and soup over the tortillas and sprinkle the remaining cheese on top. Pre-heat your oven to 350 and bake your dish for 15-20 min. Serve your dish while it is still hot.
It takes 45 minutes to prepare and makes 10 servings.
The ingredients used in this dish are readily available at any grocery store.
(This article is written by Helena)