Creamy Chicken Enchiladas

Serves: 6

By using nonfat sour cream and yogurt, this recipe greatly reduces the amount of fat in the dish.

INGREDIENTS

• 1-1/2 cups cooked chicken breast, shredded into bite-sized pieces
• 4 cups torn fresh spinach leaves
• 2 green onions, thinly slice
• 1 (8 oz) carton of nonfat sour cream
• 1/4 cup plain, nonfat yogurt
• 2 tablespoons whole grain flour
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/2 cup 1% milk
• 1 jalapeño pepper, seeded and minced
• 6 whole wheat tortillas, 6-8 inches in diameter
• 1 1/2 low fat shredded cheddar cheese

DIRECTIONS

1. In a medium sized saucepan, cook fresh spinach with a small amount of water, covered, for 5 minutes on medium-high heat.
2. In a large bowl, combine cooked chicken, spinach and green onions. Mix well and set aside. 
3. Make the sauce: In a medium sized bowl, combine sour cream, yogurt, flour, cumin and salt. Add milk and jalapeño pepper and mix well. 
4. Pour half the sauce into the chicken and spinach mixture and mix well. Divide the filling among the tortillas. Fold opposite ends of a tortilla up about 1 inch over filling then fold the left and right sides over the folded end, overlapping. 
5. Place filled tortillas, seam sides down on an (ungreased) rectangular baking dish. 
6. Spoon remaining sauce over the tortillas and bake, uncovered, in a 350° F oven for about 20 minutes or until heated through. 
7. Sprinkle with cheddar cheese and let stand for 5 minutes. 
8. Top with salsa and chopped green onions as desired and serve. 

NUTRITION INFO

Calories: 351.5
Fat: 9.8 g
Carbohydrates: 30.5 g
Protein: 36.2 g

Source

Chicken Fajita Stuffed Peppers

Ingredients

1 batch (1 tablespoon) Chef Meg's No Salt Fajita Rub
1 lime, zested and juiced
1 teaspoon vegetable oil
16 ounces boneless chicken breasts cut into strips
1 large sweet or yellow onion, sliced
4 roasted bell peppers or red chili peppers*
1/2 cup fresh corn
1 cup black beans, rinsed and drained
16 grape or cherry tomatoes, sliced
2 tablespoon cilantro, chopped

*NOTE: Roast your own peppers (Learn how with this video!) or use jarred peppers.

4 servings Chef Meg's Avocado Cream
1/4 cup chopped cilantro

Directions

Combine the rub, lime zest and juice, and the oil. Pour over the meat, cover and refrigerate for 1 hour or overnight.

Place a cast iron or nonstick skillet over medium-high heat. Sauté the onions for 10 minutes, until light golden brown in color, then remove from the pan and set aside. Add chicken to the same pan and saute until cooked through, about 8 minutes. Add the cooked onions, corn, beans, and tomatoes to the pan, stir and cook for one minute. Remove from heat.

Place one pepper on a dinner plate, fill with one cup of chicken and vegetables, then top with a heaping tablespoon of the Avocado Cream and cilantro.

Serving Size: Makes 4 servings.

Source