Sour Cream Chicken Enchiladas (WW)
Adapted From: Weight Watchers
Ingredients
1 1/4 cup Chicken Broth (low sodium)
4 tsp Cornstarch
1/2 tsp Cumin
1/4 tsp Pepper
12 Tortilla Shell (corn)
12 ounce Chicken (boneless, skinless breasts)
4 ounce Cream Cheese (fat free)
1/2 cup Salsa
3/4 cup Sour Cream (fat free)
2 tsp Lemon Juice
1/4 tsp Chili Powder
1/4 cup Cheddar Cheese (fat free; shredded)
Cooking Spray
Directions
Place chicken in a medium saucepan and fill with enough water to just cover chicken.
Set pan over high heat and bring to a boil.
Reduce heat to medium and simmer until chicken is cooked thoroughly; about 10 mintues.
Drain.
When chicken is cool enough to handle, cut into 1 inch pieces or shred with a fork.
Set aside.
In a small sauce pan, whisk together broth, cornstarch, cumin, and pepper.
Bring to a simmer over medium-high heat and cook for 1-2 minutes; or until mixture is thick and bubbly.
Set aside.
Preheat oven to 350°
In a medium non-stick skillet, combine chicken, cream cheese, and salsa.
Cook over medium-low heat for 5-6 minutes, or until mixture is warmed through and cream cheese has melted, stirring occasionally.
Lightly spray a 9x13" pan with cooking spray.
Wrap tortillas in damp paper towels and microwave on high for 1 minute or until warm.
Pour 1/2 cup of sauce into bottom of the 9x13 pan; spred to cover the bottm of the dish.
Spoon about 1/4 cup of chicken mixture onto the middle of a tortilla.
Roll up tortilla, and place seam side down in baking dish.
Repeat with remaining tortillas and filling.
Pour remaining sauce of the top of the enchiladas.
Cover with foil and bake for 10 minutes at 350°.
Meanwhile: in a small bowl, whisk together sour cream, lemon juice, and chili powder.
When enchiladas have baked 10 minutes, remove from the oven and spread sour cream mixture on top of enchiladas.
Sprinkle with nonfat cheddar cheese and additional chili powder if desired.
Bake uncovered for 5 minutes.
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