Light Swiss Enchiladas
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 1 | medium |
onions
chopped |
|
| 1 ea Clove garlic, |
garlic cloves
pressed or minced |
*
|
|
| ½ | pound |
ground chicken
lean |
|
| 16 | ounces |
tomato purée (passata)
|
|
| ¼ | cup |
green chili peppers
canned |
|
| ½ | teaspoon |
salt
|
|
| 2 ½ | cups |
chicken broth
low fat, or skimmed |
|
| 2 | cups |
milk, skim, (non fat) powder
|
|
| ½ | pound |
swiss cheese
low fat, grated |
|
| 1 | x |
cilantro
fresh, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 1 | medium |
onions
chopped |
|
|
garlic cloves
pressed or minced |
*
|
||
| 226.8 | g |
ground chicken
lean |
|
| 462.4 | ml/g |
tomato purée (passata)
|
|
| 59 | ml |
green chili peppers
canned |
|
| 2.5 | ml |
salt
|
|
| 591 | ml |
chicken broth
low fat, or skimmed |
|
| 473 | ml |
milk, skim, (non fat) powder
|
|
| 226.8 | g |
swiss cheese
low fat, grated |
|
| 1 | x |
cilantro
fresh, for garnish |
*
|
Directions
Preheat oven to 350℉ (180℃).
Wrap tortillas tightly in foil and place in preheated oven for 15 minutes to soften.
While tortillas are warming, cook onion an garlic, covered, over low heat until soft, adding a little water or stock if necessary to prevent scorching.
Add chicken and cook over medium heat, stiffing frequently until chicken is cooked, about 5 minutes.
Add tomato purée, chilies and salt and mix well.
Simmer, uncovered for 10 minutes.
While chicken mixture is simmering, combine stock and dry milk powder in saucepan and mix thoroughly.
Slowly heat to simmer, stirring frequently.
Dip each tortilla in milk sauce.
Divide chicken filling, spooning ¼ cup mixture down the center of each tortilla.
Roll each tortilla around filling and place, seam side down, in glass baking dish that has been sprayed with non-stick vegetable coating.
Pour milk sauce over top and bake in 350℉ (180℃) F oven for 20 minutes.
Remove from oven and sprinkle grated cheese evenly over top.
Return to oven for another 5 minutes until cheese is melted.
To serve, place each enchilada on a plate and garnish with fresh cilantro if desired.
This recipe may also be made in individual au gratin dishes.
Note: Can substitute grated Jack cheese, 2 cups.
Omit salt if stock is salted.
