Really good reduced-fat CHEESE LOVER enchiladas

You can make these with a number of fillings depending on whether you eat meat or what type of meat you prefer. The reduced-fat dairy products make this recipe lower-calorie than regular enchilada recipes.  Sharp cheddar is used on top because it is lower fat. There is no traditional enchilada sauce so this is a good recipe for those that aren’t big Mexican food fans (is it possible?) 🙂  I usually make this with chicken and the veggie mixture combined. Usually a four pack chicken breast is plenty (these will be BIG enchiladas). I poach my chicken but you can cook anyway you’d like so long as the meat stays moist.

1. Veggie option: 1 pint mushrooms, chopped and drained black beans (1 can); Chicken option: 2.5 cups shredded cooked chicken; Beef/Poultry option: 2.5 cups cooked & drained ground beef or ground turkey/chicken

2. 1/2 of an eight oz. pkg. shredded Mexican cheese blend (reduced-fat)

3. 1 2/3 cups plain low-fat greek yogurt (I prefer Fage brand)

4. 1/3 cup melted butter

5. 1/4 cup chopped onion

6. Pinch or two of minced garlic and cracked pepper

7. 1 can reduced-fat cream of chicken or cream of mushroom soup, undiluted

8. 1 can chopped green chiles, drained

9. 8 flour tortillas – Large or Jumbo size

10. 1 tablespoon canola oil

11. Cooking spray

12. 1/4 cup chopped green onions

13. 1/2 cup reduced-fat shredded sharp cheddar cheese

14. Lime, salsa, and cilantro for garnish

• Preheat to 400 degrees.

• Combine first 8 ingredients in large bowl.

• Working one at a time, heat tortillas in pan with canola oil for about 5 seconds each side.

• Fill tortillas with mixture, making sure to leave about 1 cup remaining for topping. Roll tortillas and place seam side down in greased (cooking spray) 13×9 baking dish.

• Spread reserved mixture over top of enchiladas and bake covered at 400 degrees for 30 minutes. (If you make more mixture than the recipes calls for, which I sometimes do, you may need to bake longer).

• Uncover, sprinkle with sharp cheddar cheese and bake until melts about 5 minutes. Serve with green onions, cilantro, lime, and salsa.

• Make a meal: Spanish rice and a green salad topped with lemon juice, dash of salt, and olive oil.

• Enjoy with a cold Mexican Beer!