How Do You Make Creamy Low-Fat Chicken Enchiladas?
If you enjoy Mexican food, try this low-fat version of creamy chicken enchiladas. No oil is used in softening the shells, and the sauce ingredients are low-fat. There is no loss in flavor with the reduction in fat, and the enchiladas are rich, creamy, and delicious. Cut cooked chicken breast into small pieces. Cook onion and 1 tablespoon water in microwave in a heat-proof dish. Drain off the water. Combine 1 can low-fat mushroom soup, ¼ c. salsa, ½ cup low-fat sour cream, ½ teaspoon garlic powder, ½ cup skim milk, and ½ small can diced green chilies in a bowl and mix thoroughly to make a sauce. Combine the chicken, drained onion, and about ½ cup of the sauce in a bowl. Put corn tortillas on a plate, cover with a paper towel, and heat in the microwave until soft, about 2 minutes or so. Dividing the chicken mixture and 1 ½ cups cheese evenly, fill the corn tortillas. Roll them and arrange them in a glass baking dish. Pour the remaining sauce over the enchiladas and sprinkle with ½ cup gr
