The Fort Bend Foodie 01/23/13
By Denise Monroe
This week I pay homage to my Bunco friends. For those who don’t know what bunco is, it’s a mindless dice game that sometimes you get lucky with and sometimes you don’t. I’ve been playing with the same group for over 15 years and if there is one thing we can do well, it is eat! There are always a handful of us faithful souls who try to lose weight in spite of bunco night. So when the host comes up with an easy, healthy and tasty recipe, it is always a hit! This is one of their favorites. We’re talking low carb, low fat, and so yummy.
Skinny Chicken Enchiladas
• 2 boneless, skinless chicken breasts, cut into bite sized pieces
• 1 Tbsp. olive oil
• 1 pkg. taco seasoning mix
• 8 oz. fat free cream cheese
• 16 to 24 oz. your favorite green enchilada sauce
• 8 to 10 low carb whole-wheat tortillas
• 1 cup shredded 2% cheddar cheese
Preheat oven to 350 degrees.
Brown chicken in olive oil in a 10” non-stick skillet. Add taco seasoning and 1 cup water to chicken and cook over medium heat until chicken is no longer pink and water is absorbed. Reduce heat to low and add cream cheese. Stir until cream cheese is melted and heated through.
Transfer chicken mixture to food processor and process until mixture becomes a grainy paste. Spoon mixture into each tortilla and roll up. Place, seam side down in a greased 13 X 9 inch casserole dish. Pour green sauce over enchiladas. Sprinkle shredded cheese down the middle of the row of tortillas.
Bake, uncovered, for 20 to 30 minutes or until heated through and bubbly.
Makes 8 to 10 enchiladas.
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