Friday, December 10, 2010

"Sour Cream" Enchiladas

Looks like I am in a Mexican food kinda mood this week!  This is one of my favorite recipes to make, mostly because it's super easy and my hubby always goes back for seconds!  PLUS - its great reheated for lunch the next day!  The first time I made enchiladas I made them exactly how the recipe on the back of the enchilada sauce said to...but that's for the birds!  So after making this dish a few times I have slowly changed it into a much healthier and easier version.

The best part about these "sour cream" enchiladas is that there is actually no sour cream in them.  My secret is Greek Yogurt - which I guess is no longer a secret!  Greek yogurt, if you haven't tried it, is a GREAT alternative to sour cream.  It is much thicker than regular yogurt, pretty comparable to sour cream in fact, and its packed with protein.

Typically you would use about 8 oz of sour cream, at least, for this recipe - 485 calories, 48 grams of fat, 7 grams of protein.  Compared to 8 oz of non-fat Greek yogurt - 130 calories, 0 fat, 24 grams of protein.  HUGE difference in nutrition, no difference in taste!

Over time, my laziness has taken over and I no longer make actual enchiladas - it gets messy and takes forever...so it is more of a casserole.



So here is what you need:

About 1 lb of shredded cooked chicken
2 cans of green enchilada sauce
1 can diced green chilis
8-10 oz non-fat Greek Yogurt
1-2 cups of reduced fat shredded Mexican cheese
18 corn tortillas

1.  Preheat oven to 350 degrees.  In a medium size mixing bowl mix chicken, about 1/2 can of enchilada sauce, chilis, yogurt and 1/2 cup cheese.

2.  Pour other 1/2 can of enchilada sauce into bottom of 9X13 casserole dish and cover with 6 tortillas.  Layer about 1/2 of the chicken mixture on top of the tortillas.

3.  Repeat step 2.  1/2 can sauce, 6 tortillas, other half of chicken mixture.

4.  Finish off with last 6 tortillas, the rest of the enchilada sauce and a layer of cheese on top.

5.  Cover with foil and bake at 350 for about 30-40 minutes.

You can add more cheese in there if you like it cheesier - I don't usually end up using a full two cups.

I know it sounds weird, but no one will have any idea that there is yogurt in your enchiladas...no one in my family did...until now! =)

TIME SAVER TIP:  I always boil my chicken and shred, but I'm sure a rotisserie chicken would work just as well and be super quick!

ENJOY!

4 comments:

  1. Loved the enchiladas!! I was a little skeptical about the weird yougurt, but it really does taste like sour cream. M.E.

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  2. Was amazing!! Trying your latest recipe tonight.

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  3. So yummmmy! We made these the first time per your instructions & they were awesome but the second time we used ground deer meat!!! SOOOOO GOOD! I'm making them for Justin's Mom tonight she's going to love them!

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  4. This is still a favorite of ours... I make it often :)

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