Might as well share it here too...
I typed this recipe up for the people at GR, since I've been swapping lots of recipes there. I figured I should post it here too. It's a really yummy recipe for Chicken and Swiss Enchiladas from cooking light. It's fairly easy to make and a light recipe for those watching what they eat. I have to say I'm not a fan of swiss myself, but this was a really good recipe. Not too spicey or to heavy rich like some recipes.
Swiss Enchiladas
1 ½ cups chopped onion
2 cups chopped cooked boneless, skinless chicken breast
2 garlic closed minced (I use the chopped stuff from a jar, cause I'm lazy and it works)
2 (4.5 oz) cans diced green chilies, undrained
1 (14.5) can petite diced tomatoes, undrained
2 cups 2% milk (will not work with skim or soy, I know I tried)
2 Tbsp all-purpose flour
¼ tsp salt
6 (8-inch) fat-free flour tortillas
2 cups (8 oz) shredded Swiss cheese, divided
1. Pre-heat oven to 350° (really, I'd wait till your farther along in the process, unless you have the worlds slowest oven, don’t bother warming up the house when your not ready to use it yet)
2. Heat a large nonstick over medium-high heat. Coat pan with nonstick cooking spray. Add onions, cook 5 minutes or until tender, stirring occasionally. Stir in chicken, garlic, chilies and tomatoes. Reduce heat and simmer 7 minutes or until liquid evaporates. Set aside with done.
3. Combine milk and flour in a small sauce pan over medium high heat, cook 5 minutes or until mixture thickens, stirring constantly with whisk. After thickened, add salt.
4. Warm tortillas according to package directions. Spoon about ½ cup of chicken mixture and about 2 ½ Tbsp of cheese down center of each tortillas, roll up and arrange filled tortillas in bottom of 9x13 baking dish sprayed with cooking spray. Pour milk mixture over tortillas and top evenly with 1 cup cheese.
5. Bake at 350° for 25 minutes or until cheese is bubbly. Remove from oven.
6. Preheat broiler and broil casserole for 3 minutes or until cheese begins to brown.
Yields: 6 servings (1 enchilada and about ½ cup of sauce)
Calories 419(28% from fat) Fat 13.2g Protein 33.2g Fiber 4.3g
Swiss Enchiladas
1 ½ cups chopped onion
2 cups chopped cooked boneless, skinless chicken breast
2 garlic closed minced (I use the chopped stuff from a jar, cause I'm lazy and it works)
2 (4.5 oz) cans diced green chilies, undrained
1 (14.5) can petite diced tomatoes, undrained
2 cups 2% milk (will not work with skim or soy, I know I tried)
2 Tbsp all-purpose flour
¼ tsp salt
6 (8-inch) fat-free flour tortillas
2 cups (8 oz) shredded Swiss cheese, divided
1. Pre-heat oven to 350° (really, I'd wait till your farther along in the process, unless you have the worlds slowest oven, don’t bother warming up the house when your not ready to use it yet)
2. Heat a large nonstick over medium-high heat. Coat pan with nonstick cooking spray. Add onions, cook 5 minutes or until tender, stirring occasionally. Stir in chicken, garlic, chilies and tomatoes. Reduce heat and simmer 7 minutes or until liquid evaporates. Set aside with done.
3. Combine milk and flour in a small sauce pan over medium high heat, cook 5 minutes or until mixture thickens, stirring constantly with whisk. After thickened, add salt.
4. Warm tortillas according to package directions. Spoon about ½ cup of chicken mixture and about 2 ½ Tbsp of cheese down center of each tortillas, roll up and arrange filled tortillas in bottom of 9x13 baking dish sprayed with cooking spray. Pour milk mixture over tortillas and top evenly with 1 cup cheese.
5. Bake at 350° for 25 minutes or until cheese is bubbly. Remove from oven.
6. Preheat broiler and broil casserole for 3 minutes or until cheese begins to brown.
Yields: 6 servings (1 enchilada and about ½ cup of sauce)
Calories 419(28% from fat) Fat 13.2g Protein 33.2g Fiber 4.3g