These Light Swiss Enchiladas offer a sophisticated twist on traditional Mexican comfort food. Instead of a heavy tomato or cream sauce, this recipe utilizes a unique, velvety sauce made from defatted chicken stock and dry non-fat milk powder, creating a rich texture without the extra calories. The filling is a savory blend of lean ground chicken, sautéed onions, garlic, and mild green chiles, providing a hearty yet light protein boost. The nutty flavor of low-fat Swiss cheese complements the subtle spices perfectly, melting into a golden topping. This dish is ideal for weeknight dinners when you crave something satisfying but want to keep things healthier. It’s simple to assemble with pantry staples and delivers a comforting, home-style meal that the whole family will enjoy. Serve with a side of fresh cilantro and lime for a bright finish.
Light Swiss Enchiladas
Description
These Light Swiss Enchiladas offer a sophisticated twist on traditional Mexican comfort food. Instead of a heavy tomato or cream sauce, this recipe utilizes a unique, velvety sauce made from defatted chicken stock and dry non-fat milk powder, creating a rich texture without the extra calories. The filling is a savory blend of lean ground chicken, sautéed onions, garlic, and mild green chiles, providing a hearty yet light protein boost. The nutty flavor of low-fat Swiss cheese complements the subtle spices perfectly, melting into a golden topping. This dish is ideal for weeknight dinners when you crave something satisfying but want to keep things healthier. It's simple to assemble with pantry staples and delivers a comforting, home-style meal that the whole family will enjoy. Serve with a side of fresh cilantro and lime for a bright finish.Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Wrap the corn tortillas tightly in foil and place in the preheated oven for 15 minutes to soften them so they roll without cracking.
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While the tortillas are warming, heat a skillet over low heat. Add the chopped onion and minced garlic, cover, and cook until soft, adding a little water or stock if necessary to prevent scorching.
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Increase heat to medium and add the lean ground chicken to the skillet. Stir frequently until the chicken is cooked through, about 5 minutes.
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Stir in the tomato puree, canned green chiles, and salt. Mix well and simmer uncovered for 10 minutes to allow flavors to meld.
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While the chicken mixture simmers, combine the defatted chicken stock and dry instant non-fat milk powder in a saucepan. Mix thoroughly to dissolve the powder.
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Slowly heat the milk mixture to a simmer, stirring frequently to prevent lumps.
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Remove the softened tortillas from the oven. Dip each tortilla briefly into the warm milk sauce to coat.
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Divide the chicken filling evenly among the tortillas, spooning about 1/4 cup of the mixture down the center of each one.
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Roll each tortilla up around the filling and place seam-side down in a glass baking dish that has been sprayed with non-stick vegetable coating.
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Pour the remaining milk sauce evenly over the top of the rolled enchiladas.
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Bake in the 350 degree F oven for 20 minutes.
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Remove from the oven and sprinkle the grated low-fat Swiss cheese evenly over the top.
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Return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
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Let stand for a few minutes before serving. Garnish with fresh cilantro if desired.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 459kcal
- % Daily Value *
- Total Fat 45g70%
- Saturated Fat 4.7g24%
- Cholesterol 97mg33%
- Sodium 3555mg149%
- Total Carbohydrate 97g33%
- Dietary Fiber 7g29%
- Sugars 9.5g
- Protein 47g94%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
