chicken enchiladas

after seeing this recipe from healthy food for living last week,

i knew enchiladas would be at least one of our weekend meals.

we made a few modifications, so i thought i'd share the recipe with you!

ingredients:

2 skinless, boneless chicken breast (preferably organic)

1/2 Tbsp canola oil

1/2 cup chopped yellow or white onion (about 1 medium)

1 large garlic clove, minced

1 (4 oz) can chopped green chiles

1/2 cup salsa verde, plus additional for serving (we made our own using this recipe)

1 tsp ground cumin

1 tsp chipotle chile powder

1/4 tsp cayenne

Kosher salt and freshly ground black pepper, to taste

2 oz (4 Tbsp) 1/3-less-fat neufchatel cream cheese, divided

4 Tbsp. cottage cheese, divded

3/4 cup enchilada sauce, homemade or store-bought

3 large (burrito-sized) or 4 medium flour tortillas 7 corn torillas

canola oil cooking spray

1/2 – 3/4 cup freshly grated 50% reduced-fat cheese, such as monterey jack, cheddar, or pepperjack

2 Tbsp chopped fresh cilantro, for serving (optional)

2% plain Greek yogurt, for serving lite sour cream

directions:

Preheat oven to 350°F. Fill a medium-sized pot three-quarters full with water; bring to a boil. Slide in the chicken breast, reduce heat to a simmer, and poach for 15 minutes, or until done. Drain water and let chicken cool in the pot for about 10 minutes. Shred chicken with two forks; set aside.

Heat the oil in a medium skillet over medium heat. Add in the onions and cook, stirring frequently, until soft, 3-5 minutes. Add in the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add in  shredded chicken, chopped chiles, salsa and spices. Stir and season to taste with salt and pepper. Reduce heat to low and stir in 1 oz (2 Tbsp) of the neufchatel cottage cheese, reserving the other 1 oz. Set aside.

Pour enchilada sauce into a small saucepan over low heat. When sauce reaches a simmer, turn the heat off and whisk in the remaining 1 oz neufchatel cottage cheese until completely melted.

Heat the tortillas in the microwave for 30 seconds, or until soft and pliable. 

Lay the tortillas out on a clean work surface.

Lightly coat a baking dish with canola oil cooking spray. 

Spoon a few tablespoons of the creamy enchilada sauce over the bottom of the dish; spread evenly.

Divide the chicken mixture into 3 7 (if using large tortillas) or 4 (if using medium tortillas) equal portions. Spoon each portion onto the lower third of a tortilla. Roll each filled tortilla and lay seam-side down burrito-style, tucking in the ends as you go.

 Place filled tortillas into the prepared dish. 

Cover with the remaining creamy enchilada sauce; top with cheese.

Bake, uncovered, until enchiladas are hot and cheese is bubbling, about 20 25 minutes.

Serve topped with any enchilada sauce remaining in the dish, extra salsa, cilantro, and

 Greek yogurt sour cream.

these were delicious!

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