Today’s healthy recipe is Chicken Enchiladas, a sure crowd pleaser! This recipe does not require any oil and butter, just Pam spray. In fact, the only significant source of fat is the cheddar cheese. Pretty good, huh? The chicken is boiled in water and later shredded for addition to a mixture of light sour cream, cheese, and other ingredients. The enchiladas are topped with a homemade salsa of tomatoes, green bell pepper, freshly chopped cilantro, and lime juice. It’s a delicious meal that will leave you feeling satisfied without guilt!
I made a recipe card for this a few months ago, and discovered it recently when I was cleaning out my side table drawers. And if you are wondering what kind of person meticulously writes out a recipe and then uses COLOR to enhance the name…well, I go out of my way to do things sometimes- perhaps it is an expression of perfectionism. So lucky for me, I don’t have to write out today’s recipe! Simply take a peek at the front and back of the recipe card below.
Just one thing to modify for the last step. Bake for 5 minutes instead of 10 (until cheese melts), and then BROIL for another 5 minutes until the cheese is browned.
I have highlighted a few of the steps below…