Really good reduced-fat CHEESE LOVER enchiladas

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You can make these with a number of fillings depending on whether you eat meat or what type of meat you prefer. The reduced-fat dairy products make this recipe lower-calorie than regular enchilada recipes.  Sharp cheddar is used on top because it is lower fat. There is no traditional enchilada sauce so this is a good recipe for those that aren’t big Mexican food fans (is it possible?) 🙂  I usually make this with chicken and the veggie mixture combined. Usually a four pack chicken breast is plenty (these will be BIG enchiladas). I poach my chicken but you can cook anyway you’d like so long as the meat stays moist.

  1. Veggie option: 1 pint mushrooms, chopped and drained black beans (1 can); Chicken option: 2.5 cups shredded cooked chicken; Beef/Poultry option: 2.5 cups cooked & drained ground beef or ground turkey/chicken
  2. 1/2 of an eight oz. pkg. shredded Mexican cheese blend (reduced-fat)
  3. 1 2/3 cups plain low-fat greek yogurt (I prefer Fage brand)
  4. 1/3 cup melted butter
  5. 1/4 cup chopped onion
  6. Pinch or two of minced garlic and cracked pepper
  7. 1 can reduced-fat cream of chicken or cream of mushroom soup, undiluted
  8. 1 can chopped green chiles, drained
  9. 8 flour tortillas – Large or Jumbo size
  10. 1 tablespoon canola oil
  11. Cooking spray
  12. 1/4 cup chopped green onions
  13. 1/2 cup reduced-fat shredded sharp cheddar cheese
  14. Lime, salsa, and cilantro for garnish
  • Preheat to 400 degrees.
  • Combine first 8 ingredients in large bowl.
  • Working one at a time, heat tortillas in pan with canola oil for about 5 seconds each side.
  • Fill tortillas with mixture, making sure to leave about 1 cup remaining for topping. Roll tortillas and place seam side down in greased (cooking spray) 13×9 baking dish.
  • Spread reserved mixture over top of enchiladas and bake covered at 400 degrees for 30 minutes. (If you make more mixture than the recipes calls for, which I sometimes do, you may need to bake longer).

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  • Uncover, sprinkle with sharp cheddar cheese and bake until melts about 5 minutes. Serve with green onions, cilantro, lime, and salsa.
  • Make a meal: Spanish rice and a green salad topped with lemon juice, dash of salt, and olive oil.
  • Enjoy with a cold Mexican Beer!
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3 thoughts on “Really good reduced-fat CHEESE LOVER enchiladas

  1. Laurie Maggio August 31, 2009 / 5:45 PM

    Are these the enchiladas for Christmas! I love your photography.

  2. Tony Brown September 24, 2009 / 9:52 AM

    I don’t know If I said it already but …Great site…keep up the good work. 🙂 I read a lot of blogs on a daily basis and for the most part, people lack substance but, I just wanted to make a quick comment to say I’m glad I found your blog. Thanks, 🙂

    A definite great read..Tony Brown

    • thequickanddirtycook October 1, 2009 / 9:40 AM

      Thank you Tony … it’s a work in progress but I hope you continue to read! 🙂

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