I love Chicken Enchiladas. Here is an easy and healthy version of the famous Mexican meal.
- 4 boneless skinless chicken breast
- 2 cans enchilada sauce
- 8 corn tortillas
- 1/4 plus 3/4 cup low fat shredded cheddar cheese
- 1/4 cup low fat sour cream
Pre-heat oven 400 degrees.
Place chicken breast in baking dish, salt and pepper to taste. Lightly spray with olive oil. Bake for 25 minutes at 400 degrees.
Remove from oven and chop chicken breast. Place in a large mixing bowl. Add 1-can of enchilada sauce and mix well. Add 1/4 cup of cheddar cheese, mix well.
Heat corn tortillas in microwave for 45 seconds to soften tortilla. Pour 1-can enchilada sauce into a shallow plate. Dip tortilla in enchilada sauce, place tortilla on flat surface and spoon chicken mixture into tortilla, roll from one end and place in baking dish.
Top enchiladas, with remainder of cheddar cheeses. Bake 5-10 minutes till cheese is melted.
Serve 2-tortillas per person, with a dollop of sour cream and lime wedge.
Approximate calories: 455 per serving
Makes 4-6 servings.