Waist-Friendly Enchiladas

Cheesy Chicken Enchiladas vs. waist friendly Enchiladas

Before and After

Calories per serving
899 / 502

Fat
62.8g / 16.6g

Cholesterol

195mg / 114mg

Ingredients

 Filling:
1 pound cooked skinless chicken breast halves
3/4 cup (3 ounces) shredded Monterey Jack cheese, divided
3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
1/2 cup chopped onion

Asparagus bunch
 
Sauce:
2/3 cup 2% reduced-fat milk
1/4 cup chopped fresh cilantro
1/4 cup egg substitute
1/8 teaspoon salt
1 (11-ounce) can tomatillos, drained
1 (4.5-ounce) can chopped green chiles, undrained
 
Remaining ingredients:
8 (6-inch) corn tortillas
2/3 cup fat-free sour cream

Preparation

1.Preheat oven to 375°.

2. Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.

3.To prepare sauce, place milk and next 5 ingredients (milk through chilies) in a food processor; process until smooth.

4.To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; add a few asparagus stems, roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.

5. Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.

 and Green