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    • Rebecca Mathews

      Healthy enchiladas

    • Michelle Musial

      These easy, cheesy chicken enchiladas come together in a snap...use fat free greek yogurt instead of sour cream for lower fat!

    • Michelle Westendorp

      Sour Cream Chicken Enchiladas from Southern Living.

    • Tania Morais

      Chicken Enchiladas Recipe Main Dishes with cooked chicken, shredded Monterey Jack cheese, sour cream, green chile, chopped cilantro fresh, flour tortillas, vegetable oil cooking spray, sour cream, taco sauce, ripe olives, chopped cilantro, green onions, avocado, diced tomatoes

    • Ann Formica Suknaic

      healthy chicken enchiladas Here's my healthy version. Ingredients: 4 oz. boneless skinless chicken breast, cubed 1 14 oz. can fired roasted tomatoes, organic 1 14 oz. can enchilada sauce, mild ½ bag Doritios, baked 2 cups cheddar cheese, fat free, shredded 1 cup Monterey Jack cheese, low fat, shredded 1 2.8 oz. can black olives, sliced, organic 1 large onion, diced 1 large bell pepper, diced 1 clove garlic, minced ½ cup cilantro 1 jalapeno pepper, minced ½ cup sour cream, non fat Directions Preheat oven to 375 degrees. Sauté chicken cubes with garlic, salt, pepper, onions, bell pepper and jalapeno pepper for 5 minutes on medium heat add fire roasted tomatoes and simmer for another 2-3 minutes. When done remove from heat and pour into a large mixing bowl. Add fat free cheese, olives and tortilla chips, mix well. In a 9x13 inch baking dish coated with cooking spray. Pour half of the enchilada sauce into the bottom of the baking dish, tilt dish to evenly spread sauce across the bottom. Next, pour meat, cheese and tortilla chip mixture into the baking dish. Pour remaining enchilada sauce over the top. Sprinkle remaining low fat cheese evenly over the top and bake for 20-25 minutes or until cheese is completely melted. Garnish with non fat sour cream and fresh cilantro. Nutrition Facts per serving: 377 cals., 27 gm protein, 43 gm carbohydrates, 12 gm fat.

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