SKINNY CHICKEN ENCHILADAS NOR'S

Skinny Chicken Enchiladas Nor's image

Provided by Nor Mac

Time 55m

Number Of Ingredients 20

4 c shredded chicken breast cooked
1 Tbsp canola oil, or vegetable oil
1/2 large chopped onion sweet or yellow
1/4 c chopped green bell pepper
11 oz can delmonte summer crisp corn or other
2 cloves grated garlic
2 1/4 c salt free chicken stock
3 1/2 Tbsp flour
3/4 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp fajita seasoning
ground black pepper to taste
1/2 tsp salt
3/4 c reduced fat, or fat free mexican cheese
1/2 c fat free sour cream
8 large corn or wheat tortilla wraps ( i use ole high fiber low carb wraps
TOPPINGS
1 pt grape tomatoes chopped in 4th's
1/2 bunch green onion chopped
1/2 c fat free sour cream

Steps:

1. Heat oven to 350 degree's. Shred cooked chicken. Salt chicken to taste. Set aside. Cook onion and green pepper in oil. When cooked through. Add the garlic and saute 1 minute. Add the peppers and onion mixture to chicken. Add the drained can of corn. Mix in half the cheese. Mix well and set aside.
2. In a bowl whisk the chicken stock, seasonings, and flour together. Pour in to pan and cook stirring constantly until thick like gravy. Remove from heat. Add the 1/2 cup sour cream. Mix until blended. Pour 1/2 over chicken mixture and toss well.
3. Heat tortillas in microwave 10 seconds each or 20 seconds for 2 at a time. Divide chicken mixture among the 8 tortillas. Roll up. Place in a greased 9x13 baking dish side by side, and seam down. Pour the rest of the sauce over Enchiladas. Top with remaining cheese. Cover loosely with foil. Bake at 350 20 min. Remove foil, and bake about 15-20 more minutes until hot.
4. Remove Enchiladas from oven. Mix tomatoes with the green onion. Serve the Enchiladas with the tomatoes, and sour cream.