This recipe is a variation on Mom's Skinny Chicken Enchilada with more vegetables and protein, fewer dishes and less time! Enjoy!
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| Photo courtesy of Skinny Mom |
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• 1 can fat free cream of chicken soup
• 1 tbls. fresh chopped cilantro (1/2 tbls. dried)
• 2 1/2 cups cooked shredded chicken breast
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• 1 cup chopped onions (optional)
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• 1/3 diced jalapeño
• 1 large, chopped zucchini
As far as those other swap-outs go, let me tell you a little story.... I recently moved to New York City and I'm loving that because of where I've chosen to live, everything is within walking distance. I walk to work, I walk to shops and I walk to the grocery stores. Yes, stores - sometimes I go to three for the best deals. Sounds exhausting, right? Well, because I live in NYC, there are three major grocery stores within two blocks, so it's not as big an ordeal as it sounds, though in this particular story, I only went to one. The normal one. The Food Emporium (yeah, that's the name of the normal one).
While going up and down the condiments - no, canned vegetables - no, international foods aisles looking for Rotel (you know Rotel, that delicious, salsa-like stuff in queso and a number of other dishes that you don't know exists until you make your own Mexican food and then realize what a staple it is), I realized that the normal store didn't have it (bear in mind, the normal store has gefilte fish, Cat Cora and Mario Battali olives cheaper than normal olives, and $2.85 Campbell's cream of chicken soup). And, at 8:30 PM on a Sunday, I was not going to be trying any other stores before heading home. So, I looked at what they had. No diced green chiles. No Rotel knock-offs. No spice packets with flavors anything like those missing ingredients.... And then I found Goya's Sofrito.This canned cooking sauce has tomato, onion, green peppers, cilantro and garlic. Flavors that can really add to this so far un-spiced dish. So, I picked up the rest of the ingredients, choosing corn tortillas for flavor and texture, sliced cheese from the deli and adding a jalapeno to the basket for some kick to the dish. I was ready to get cooking!
At home, I emptied the cream of chicken soup into a sauce pan along with just under half a Fage tub of yogurt (basing the amount on the flavor I assumed a larger portion of sour cream would have added) and the chopped cilantro, stirring occasionally on medium-to-low heat while I prepared the rest of the dish.
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| Photo courtesy of Skinny Mom |
Let me tell you, the Skinniest Chicken Enchiladas are amazing. With only a few tablespoons of sauce per enchilada and the cheese premeasured because of getting it sliced, it's easy to replicate, too! I've had these enchiladas three times, each time making it a different way, and the recipe I provided above is the best variation. With just enough sauce, cheese and the ease of using the microwave, this is definitely something I can do during the week when I'm exhausted. And it's so satisfying! It's cheesy, a little spicy and I only eat two of these for dinner and I'm full without being stuffed. I hope you enjoy the Skinniest Chicken Enchiladas!
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| Photo courtesy of Skinny Mom |
