My husband knows he’s in for a treat when I begin rolling these enchiladas. This is his favorite dish, and the makeover version is yummy! We think it’s a home run.
—RYNNETTA GARNER DALLAS, TX
PREP: 30 MIN. • BAKE: 15 MIN. • MAKES: 12 SERVINGS
4 cups cubed cooked chicken breast
1 tablespoon chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
12 flour tortillas (8 inches), warmed
SAUCE
2 tablespoons all-purpose flour
1 1/2 cups reduced-sodium chicken broth
1 1/2 cups (12 ounces) reduced-fat sour cream
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded Mexican cheese blend
Chopped tomatoes, optional
1. In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray.
2. In a large saucepan, whisk flour and broth until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in sour cream and Monterey Jack cheese until melted. Pour sauce over enchiladas; sprinkle with Mexican cheese blend.
3. Bake, uncovered, at 350° for 15-20 minutes or until bubbly. Top with tomatoes if desired.
PER SERVING 1 enchilada (calculated without tomatoes) equals 338 cal., 13 g fat (6 g sat. fat), 63 mg chol., 645 mg sodium, 29 g carb., trace fiber, 25 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.
THE SKINNY
The original enchiladas used canned chicken and full-sodium chicken broth. Switching to lower-salt ingredients and decreasing the abundant sauce by a fourth led to a sodium decrease of 45%.