I love enchiladas, but I hate how fattening they can be! When I found this recipe, I was super excited to cut out most of that fattening stuff, AND these are super tasty! My kids loved it too!
Skinny Chicken Enchiladas
Adapted from Skinny Mom
1 can fat-free, less sodium chicken broth
2 (4.5) oz. cans chopped green chilies, divided
1-2 lbs. chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup skim milk
1 cup (4 oz.) shredded Monterey Jack cheese
1/4 cup (2 oz.) light cream cheese
1 10 oz. can green enchilada sauce
12 (6 inch) corn tortillas
1/2 cup shredded reduced fat cheddar cheese
1 oz. tortilla chips, crushed (about 6 chips)
Preheat oven to 350. Combine broth and 1 can of green chilies in a large skillet and bring to a boil. Add chicken breasts; reduce heat and simmer for 15 minutes or until chicken is done, turning chicken once. Remove chicken from broth, making sure to SAVE the remaining broth; and cool chicken. Shred the chicken and set aside. In the same skillet with the remaining broth, heat oil over medium-high heat. Add the other can of chilies and onion, and saute for about 3 minutes or until soft. Add the milk and cream cheese and stir until cream cheese is melted. Add the monterey jack cheese and stir until cheese is melted. Add enchilada sauce and make sure to mix well. Add the shredded chicken and mix well. Layer 2 tortillas in a lightly greased 9x13 baking dish. Top tortillas with half of your chicken mixture. Put 2 more tortillas on top of that and add remaining chicken mixture. Top the last layer with 1/2 cup of shredded cheese and tortilla chips. Bake for 30 minutes or until thoroughly heated. Let stand for 5 minutes.