This evening I decided to make my staple Lowfat Green Chile Chicken Enchiladas for dinner. It is one of Cody’s favorite meals that I make, and it’s fairly healthy and lowfat=WINNER! We both love Mexican food, so when I discovered/created this recipe and all its glory, I was thrilled. It is one of those meals that can satisfy you like quality “comfort food” does, but it leaves you feeling less guilty because it’s lower in calories and fat. We always sit down at the table together for dinner as we share our days with each other, but tonight we decided to break our “rule” of sitting at the dinner table. We have been completely and totally enthralled with the show “LOST” on Netflix recently and decided to eat in front of the television this evening. It is something I have always sworn against doing for various reasons, such as not being able to visit with one another, not being able to be as “in tune” with how full/hungry you are, and making a mess on the couch. However, tonight was an exception. Cody had to leave to go to a high school youth event at church right after dinner, and we had to finish the episode we were on before he left. We thoroughly enjoyed our delicious meal in front of the tv tonight with no regrets.
Lowfat Green Chile Enchiladas Recipe:
1 cup canned chopped green chiles, drained
1 cup fat free sour cream or plain yogurt
3/4 teaspoon salt
1/2 teaspoon black pepper
2 (10.5 oz.) cans fat free cream of chicken soup
1 garlic clove
1 cup fat free chicken broth (Optional. I don’t use it because we like the sauce thicker. If you don’t want it as thick, add the broth)
16-24 (6 in.) corn tortillas (the number of tortillas used depends on how many layers you want to do)
4 cups shredded boneless skinless chicken breast
1 cup reduced fat cheddar cheese
Directions: Combine first 7 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat. Spread 1 cup soup mixture in a 13×9 in. baking dish. Arrange tortillas over soup mixture and top with 1 cup chicken and a sprinkle of the cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake in oven at 350 degrees for 20-25 minutes. YUM!
I serve this with a side salad and whole grain Mexican rice. Enjoy!