Healthy Chicken Enchiladas
2 cups cooked chicken, chopped
1 (4 ounce) can diced green chilies
1 (8 ounce) can green chili salsa
1/2 teaspoon salt
2 cups fat-free half-and-half
1/4 cup oil, for frying tortillas
12 corn tortillas
2 cups reduced-fat monterey jack cheese, shredded
Preheat oven to 350°F.
Mix chicken, chilies and salsa in a small bowl.
Mix the salt and cream in a large shallow dish.
Heat the Oil in a frying pan over med-high heat.
Fry the tortillas one at a time for a few seconds til they start to blister and turn soft.
Immediately dip each one in the cream mixture.
Put a large dollop of the chicken mixture on each tortilla and roll it up.
Place in an ungreased baking pan; flap side down.
Pour remaining cream over roll enchiladas; sprinkle cheese over top.
Bake uncovered 20 minutes for 20 minutes, or till heated through.
Healthy Baked Chicken Breasts
2 (4 ounce) boneless skinless chicken breasts
1/2 cup chicken broth
1/4 teaspoon onion powder
1/4 teaspoon garlic salt
fresh ground black pepper
Preheat oven to 350 degrees.
Rinse, and pat chicken breasts dry. Spray small, shallow baking dish with cooking spray. Sprinkle chicken with onion powder, garlic salt, and pepper. Place in baking dish. Add chicken broth to dish.
Bake 20 minutes or until no longer pink.