I lightened up this enchilada recipe with a creamy filling that includes just a small amount of light sour cream, rather than loads of regular sour cream.
Preheat oven to 350°F.
For chicken filling: In a medium saucepan, combine the water, onion, bouillon granules, garlic and black pepper. Bring to boiling; reduce heat. Cover and simmer about 3 minutes or until onion is tender. Do not drain. In a small bowl, combine sour cream, nonfat dry milk powder and flour; add to onion mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in chicken. Set filling aside.
In another small bowl, combine tomato sauce, chile peppers and snipped cilantro. Set aside.
Coat a 2-quart baking dish with nonstick cooking spray. Arrange tortilla strips in the baking dish. Top with chicken filling. Top with beans. Top with tomato sauce mixture.
Bake for 25 to 30 minutes or until heated through. Sprinkle with cheese. If desired, garnish with cilantro leaves. Let stand for 5 minutes before serving.
My name is Andrea, and I am excited that you are here. I have a passion for cooking and baking that I want to share with you. I enjoy spending moments in the kitchen creating beautiful, easy, and nutritious recipes for my friends and family. There is nothing better than sharing a meal with the ones you love! I believe life…
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