So for my first Tasty Thursday I've decided to share a recipe that I've made several times and absolutely love! I got this recipe from Pinterest. Budget Savvy Diva got this one right on the money!!
Why do I love this recipe??
- It's totally delicious..like really really delicious
- You can lighten it up as much as you please (fat free tortillas, non fat sour cream, of Greek yogurt , fat free cheese etc)
- It's inexpensive, and most of the ingredients are already in your house
- You can eat it more than once (for my family of two this meal can be lunch and dinner for a couple of days)
- It's not filled with mystery ingredients
- You don't have to guess at the serving size it's on enchilada (built in portion control)
Ingredients:
10 soft taco shells (any variety you choose)
4 cups cooked, shredded chicken
2 cups shredded cheese
3 Tbsp. butter
2 Tbsp. Corn Starch
2 cups chicken broth
(I use low sodium and poach my chicken in it before hand)
1 Clove of Minced Garlic
1/2 Teaspoon of Salt and Pepper
1 cup sour cream (I use light)
2 teaspoon Onion Powder
2 teaspoon Garlic Powder
1.5 teaspoon Cumin
1 Teaspoon of lime juice
1 Finely Chopped Jalapenos Seeded (keep the seeds if you like spice)
How to make it:
Preheat oven to 350 degrees. Grease a 9×13 pan.
In a medium size bowl mix – chicken, 1 cup of cheese, garlic – roll mixture into tortillas and place into pan.
In a sauce pan – melt the butter and stir in corn starch and cook for one minute.
Add broth and whisk until smooth. Keep over heat until it bubbles and
becomes thick. Stir in sour cream, chopped Jalapenos, cumin, onion
powder, garlic powder, lime, salt and pepper. Do not let it boil.
Pour mixture over enchiladas and top with the last cup of cheese.
Bake for 25 min – You will want to make sure the cheese has browned.
Nutrition info per enchilada: 343 calories, 15g fat 374g sodium 27g carbs 1g fiber 25g protein
Additional Information:
Do NOT skip the cornstarch it's a totally necessary ingredient and you will be sorry if you skip it!!
I prefer to eat this with nothing more than a nice side salad as it's got everything else that I need to make it a great meal option. I like to keep my dinners to no more than 400-500 calories depending. My husband eats about double the calories so he might eat 2 enchiladas, or add a side of rice to make his calories higher.
I find that the tortilla shells I use from Trader Joe's are a bit too big to stuff 10 enchiladas into one pan so I break it up and do one big on and smaller one which makes freezing some to go easier.
You can individually package and freeze these for your own DIY frozen meals and serve with a size of rice.
