Lite Chicken Enchiladas
- Yield 4-6 servings
Add some authentic flair to Phillip Dell's low-fat enchiladas.
- Olive oil as needed
- 1/4 cup green pepper, diced
- 1/4 cup onion, diced
- 1-2 garlic cloves, minced
- 1 pound rotisserie chicken, pulled from the bone
- 8 ounces chicken chorizo sausage
- 4 ounces lite soft garlic herb cheese (like Boursin Lite or Alouette Lite)
- 1 cup low-sodium chicken broth, or as needed
- Low-sodium Hot pepper sauce to taste
- High-fiber or low-carb whole wheat tortillas
- 1/2 cup reduced-fat shredded Mexican blend cheese, or as needed
- 1 cup tomatillo salsa, more for topping as desired
- Preheat oven to 350 degrees.
- Start by heating two teaspoons of olive oil in a high-sided frying pan. Add the onions and sauté until translucent. Next add the green pepper and garlic. Continue cooking for another 2-3 minutes.
- Add the chorizo sausage to the pan and cook until brown, breaking it up as it cooks. It should resemble a crumbly mixture.
- Add the garlic herb cheese and chicken stock to the pan and stir until the cheese has melted.
- Add the pulled meat to the mixture and season to taste with hot pepper sauce. Stir to combine and remove from heat.
- Place a few tortillas in front of you and fill the middle of each one with the meat mixture. Roll the tortillas over the meat then place seem side down in a lightly grease oven-proof dish. Once you have filled all the tortillas and the tray is full, pour some of the tomatillo salsa over the middle of the enchiladas. Top each side that is not covered in sauce with the shredded cheese.
- Place the tray into the pre-heated oven and cook, covered, for 20-30 minutes or until the cheese is bubbling and golden around the edges. Allow the enchiladas to rest a few minutes before digging in. Garnish with chopped cilantro. And diced tomato.