Light Swiss Enchiladas

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.

Cooking Method: Baking, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 459

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

1
Preheat oven to 350 degrees F (175 degrees C).
2
Wrap the corn tortillas tightly in foil and place in the preheated oven for 15 minutes to soften them so they roll without cracking.
3
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.
4
Increase heat to medium and add the lean ground chicken to the skillet. Stir frequently until the chicken is cooked through, about 5 minutes.
5
Stir in the tomato puree, canned green chiles, and salt. Mix well and simmer uncovered for 10 minutes to allow flavors to meld.
6
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.
7
Slowly heat the milk mixture to a simmer, stirring frequently to prevent lumps.
8
Remove the softened tortillas from the oven. Dip each tortilla briefly into the warm milk sauce to coat.
9
Divide the chicken filling evenly among the tortillas, spooning about 1/4 cup of the mixture down the center of each one.
10
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.
11
Pour the remaining milk sauce evenly over the top of the rolled enchiladas.
12
Bake in the 350 degree F oven for 20 minutes.
13
Remove from the oven and sprinkle the grated low-fat Swiss cheese evenly over the top.
14
Return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
15
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.

Read it online: https://www.chefs-mate.com/recipe/light-swiss-enchiladas/