Craving a comforting, flavorful meal that's also healthy? Look no further! This Lean Cuisine Chicken Enchilada Suiza recipe delivers all the cheesy, saucy goodness of traditional enchiladas, but with a lighter, healthier twist. Perfect for a quick weeknight dinner or a satisfying weekend lunch, this recipe is easy to follow, even for beginner cooks. Get ready to impress yourself and your family with this delicious and surprisingly healthy dish!
Ingredients:
- 1 lb boneless, skinless chicken breasts, cooked and shredded (about 2 cups)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (4 ounce) can chopped green chilies
- 1 cup low-sodium chicken broth
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1 cup reduced-fat Monterey Jack cheese, shredded
- 6-8 corn or low-carb tortillas
- 1/2 cup fat-free sour cream or Greek yogurt (for topping)
- Fresh cilantro, chopped (for garnish)
Instructions:
Get started: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Build the sauce: Add the diced tomatoes and green chilies (Rotel), chopped green chilies, chicken broth, chili powder, cumin, and cayenne pepper (if using) to the skillet. Bring to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt and pepper to taste.
Assemble the enchiladas: Fill each tortilla with about 1/4 cup of the shredded chicken and a spoonful of the sauce. Roll up tightly and place seam-down in the prepared baking dish.
Bake to perfection: Pour the remaining sauce over the enchiladas. Sprinkle generously with the shredded Monterey Jack cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
Finishing touches: Let the enchiladas rest for a few minutes before serving. Top with fat-free sour cream or Greek yogurt and fresh cilantro.
Tips for Success:
- For extra flavor, you can use rotisserie chicken instead of cooking your own.
- If you prefer a milder dish, omit the cayenne pepper.
- Don't overfill the tortillas, or they may burst during baking.
- For a crispier enchilada, broil the dish for the last 2-3 minutes of baking. Keep a close eye on it to prevent burning.
Variations:
- Vegetarian Enchiladas: Substitute the chicken with black beans or a mixture of vegetables like zucchini, bell peppers, and onions.
- Spicy Enchiladas: Increase the amount of cayenne pepper or add a pinch of red pepper flakes for extra heat.
- Cheese variations: Experiment with different types of cheese, such as cheddar, pepper jack, or a Mexican cheese blend.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 300-350
- Protein: 25-30g
- Fat: 10-15g
- Carbohydrates: 20-25g
This Lean Cuisine Chicken Enchilada Suiza recipe is a fantastic example of how delicious and healthy food can be. Enjoy this easy, quick dinner idea that’s perfect for a busy weeknight or a relaxed weekend meal. This recipe offers a great balance of flavor and nutrition, making it a delicious and satisfying choice for homemade cooking enthusiasts. It's a truly satisfying and healthy meal that's sure to become a family favorite.