Chicken Enchiladas Recipe
Ingredients
| Onion | 1 Medium, chopped | |
| Green chiles | 1 Can (10oz), chopped | |
| 1 (14 oz.) fat-free chicken broth | ||
| Cornstarch | 1 Tablespoon | |
| Flour | 1 Tablespoon | |
| 3 Tbs. liquid Butter Buds or fat-free chicken broth | ||
| Garlic | 1 Teaspoon, minced | |
| Cooked and cubed chicken | 2 Cup (16 tbs) | |
| Flour tortillas | 12 Large | |
| Mozzarella cheese | 2 Cup (16 tbs) | |
| Stewed tomatoes | 1 Can (10oz), drained | |
| 1 can HOT Jalapeho Relish (Old El Paso) | ||
| 7 1/2 oz. size, drained | ||
| 2 cups Mock Sour Cream , or fat-free sour cream | ||
| 1 (16 oz.) non-fat cottage cheese, drained | ||
| 2 Tbs. plain non-fat yogurt | ||
| Lemon juice | 2 Tablespoon (Mock Sour Cream:) | |
Directions
For mock sour cream place all the above ingredients in a blender and blend until smooth.
Combine liquid Butter Buds or chicken broth, garlic, and onion in a sauce pan.
Cook until soft.
Add flour, cornstarch, 14 oz.chicken broth, and green chiles.
Stir with a wire whisk until bubbly and smooth.
Add flour mixed with water if a thicker sauce is desired.
Add seasonings and cooked chicken.
Remove from heat.
Combine stewed tomatoes, jalapeno relish, two cups of the Mock Sour Cream, and 1/2 of the grated cheese together in a bowl.
In a large bowl, combine both sauces together.
Make your enchiladas by spooning chicken sauce mixture onto each flour tortilla.
Next roll them up and place in a casserole dish that has been sprayed with a non-fat cooking spray, with the seam side down.
Pour the rest of the chicken sauce over the rolled up tortillas.
Sprinkle remaining cheese on top.
Heat in a 350°F oven about 15-20 minutes or until hot and bubbly.
Combine liquid Butter Buds or chicken broth, garlic, and onion in a sauce pan.
Cook until soft.
Add flour, cornstarch, 14 oz.chicken broth, and green chiles.
Stir with a wire whisk until bubbly and smooth.
Add flour mixed with water if a thicker sauce is desired.
Add seasonings and cooked chicken.
Remove from heat.
Combine stewed tomatoes, jalapeno relish, two cups of the Mock Sour Cream, and 1/2 of the grated cheese together in a bowl.
In a large bowl, combine both sauces together.
Make your enchiladas by spooning chicken sauce mixture onto each flour tortilla.
Next roll them up and place in a casserole dish that has been sprayed with a non-fat cooking spray, with the seam side down.
Pour the rest of the chicken sauce over the rolled up tortillas.
Sprinkle remaining cheese on top.
Heat in a 350°F oven about 15-20 minutes or until hot and bubbly.
Chef
