Reduced-Fat Chicken and Cheese Enchiladas

Name: Reduced-Fat Chicken and Cheese Enchiladas
Yield: Serves 6
Cuisine: Southwest (Tex-Mex)
Ingredients: 1 , onion, chopped fine (1 cup); 1 teaspoon, vegetable oil; , Salt and pepper; 1 tablespoon minced canned, chipotle chile in adobo sauce plus 1 teaspoon adobo sauce; 3 , garlic cloves, minced; 2 teaspoons, ground cumin; 2 teaspoons, chili powder; 1 , (15-ounce) can tomato sauce; 1 cup, water; 1 pound, boneless, skinless chicken breasts, trimmed; 8 ounces 50 percent light, cheddar cheese, shredded (2 cups); 1/2 cup, minced fresh cilantro; 12 (6-inch), corn tortillas

5 comments

Appears in Cook's Country April/May 2015

Reduced-fat enchiladas sound like a bad idea, right? Wrong.

SERVES6

TIME1½ hours

Reduced-Fat Chicken and Cheese Enchiladas

WHY THIS RECIPE WORKS

Too often, a reduced-fat or reduced-calorie dish also suffers from a reduction in flavor. We were determined to avoid this trap when we replaced full-fat cheese with reduced-fat cheese and chicken thighs with chicken breasts in our Reduced-...

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