Looking for a heart friendly recipe for chicken enchiladas?
Giovanna Trimpe was on Friday's XTra on FOX19 with such a dish. She also has a recipe for whiskey sours that go well with the chicken enchiladas.
Skinny Chicken Enchiladas
Prepare the chicken
Cook four large chicken breasts with no skin in a large pot cover with water.
Add 1 tablespoon kosher salt and half of a medium onion roughly chopped and three celery stalks chopped.
Bring to a boil and cook until you can shred the chicken when cooled this might take about 1 1/2 hours. Skim the top of the water and this will become your chicken broth.
In a large skillet on medium heat, add 1 tablespoon of canola oil and 1 tablespoon of butter. Place the chicken immediately in the skillet before the butter burns and add one teaspoon of freshly cracked pepper. Lower the heat to simmer.
Add 12 ounces of reduced fat sour cream at room temperature, 8 ounces of reduced fat or non-fat cream cheese also at room temperature and mix well. Now add 8 ounces of pimentos (two small jars) drained and diced. Mix all ingredients and if needed add some of the chicken broth if it becomes too thick.
In a large whole wheat and make sure the fat contents are no more than 3 per tortilla.
Spray a large baking pan (9x13) with vegetable spray. Shred about 12 ounces of reduced fat sharp cheddar cheese and have extra fat free sour cream on the side for brushing the tortillas.
Spread 1/2 cup of chicken mixture in the middle and fold in the sides and roll it up from one end and place it the pan.
Brush the entire enchilada with fat free sour cream to reduce burning. Cover the top of enchiladas with plenty of shredded cheese.
Cook in a preheated oven at 350 degrees for about 10 to 12 minutes or until bubbly.
Each enchilada will have about 12 grams of fat and 260 calories. Now compare to one regular enchilada having 25 grams of fat and 450 calories.
You can serve these with extra sour cream and plenty of salsa which is fat free.
16 ounces Talawanda Spring water
1 1/4 cup sugar
2 tablespoons of powered egg whites. They come in a can in the baking aisle.
20 ounces of bottled lemon juice
21 ounces of Kentucky Tavern whiskey
Warm the water (not hot).
Mix in the sugar, powered eggs and mix well. There should not be any clumps.
Add the Kentucky Tavern and mix well.
You can mix it all in a empty and cleaned plastic gallon.
Refrigerate and enjoy over ice.
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