Sour Cream Enchiladas (Healthy Version)

This enchilada recipe is one of my favorite healthier dishes I’ve made thus far.  I love Mexican food of all kinds.  I do enjoy making it at home because it allows me eat those things I love and not feel bad about doing so.  Even with making any dish at home you can bet that it will probably be healthier than the one you’d order in a restaurant.

For a 1/4 of this is only 335 calories, 8 grams of fat, 23 grams of protein and 37 grams of carbs. I enjoy this on Weight Watchers as well. It’s 10 points per serving.  So, I can eat it with out feeling bad.

This is made with Salsa chicken.  For the recipe search “Salsa Chicken” in the search box on my page.

Sour Cream Chicken Enchiladas
4 servings

8 yellow corn tortillas
1 small can red enchilada sauce
2.5 oz reduced fat cheese
10 oz salsa chicken
5 T reduced fat sour cream

4T onion, chopped
2T reduced fat sour cream

Directions: Pre-heat oven to 375°. In a small 8×8 pan cover the bottom with a small layer of sauce. In a bowl mix chicken, 1.5 oz of cheese and the sour cream in a bowl. Add some enchilada sauce to a shallow bowl.

Heat tortillas in microwave for 30-45 seconds. This will make them easier to work with. Take tortilla and dip in sauce on both sides. Add chicken mixture to middle to tortilla and roll. Add to pan with seam side down. Continue with remaining tortillas.

Once completed pour remaining sauce over the enchiladas and top with the last 1 oz of cheese. Bake in oven for 30-40 minutes till bubbling and edges are slightly crispy! Serve with 1 table-spoon chopped onion and half tablespoon of sour cream. Enjoy!

Note: I use as little cheese as possible to try and keep this healthier.  If you want to add more cheese feel free.  Additional topping ideas would be cilantro, avocado, jalapeños etc. Also, I use weights for the ingredients because I made this be as healthy as possible.  So I wanted to make sure it was the most accurate.



Crockpot Salsa Chicken

I have been meaning to share this salsa recipe for a while.  I use Salsa Chicken in a lot of different dishes.  It’s a pretty a common recipe but I wanted to share since I will refer to it in some of my posts.  It’s a nice healthy protein and you couldn’t ask for anything easier.  I just love how versatile it is.

I like to keep some of this chicken on hand in the freezer or even make some for the week.  I have made everything from enchiladas, quesadillas, taco salads, stuffed sweet potatoes and even chicken tortilla soup.  This is very simple and it’s a great base to several different meals.  You will need a crockpot for this recipe.  Also, I strongly recommend getting crockpot liners to use.  It makes clean up a breeze.

Keep an eye out for some recipes with this chicken soon!

Salsa Chicken

6-8 thick chicken breasts, boneless and skinless
1- large jar salsa
1- packet low sodium taco seasoning
1/2-3/4 water (optional, see notes below)

Directions: In a crockpot add in chicken breasts and sprinkle over taco seasoning and then top with salsa.  Cook on low 8-10 hours or on high 4-6.  About 1 hour before it’s ready, shredded the chicken and put back into the crockpot to finish off cooking the last hour.  This will make the chicken very juicy and moist.  Once completed save chicken or use right away.

Notes: Try and get thicker chicken breasts for the crockpots.  Smaller or thinner breasts may come out slightly dry.  If you have smaller chicken pieces reduce the cook time.  This freezes well.  Add some to a freezer container and add some extra liquid from the crockpot and freeze.  I also didn’t add water to the crockpot.  The chicken should make enough liquid.  If you feel that the salsa is starting to burn along the sides add in about