Thanks to Langford’s discovery of a wonderful swiss enchilada recipe in Cooking Light a few years ago, our girlfriends have been enjoying this lighter yet still amazingly tasty dish. It’s what I decided to make for Super Bowl Supper tonight, along with the Restaurant-Style Hummus from one of my favorite recipe blogs, Annie’s Eats. So what if it’s a combo of Mexican and Indian? I guess you could say it’s a tribute to two very different teams squaring off tonight. Ok, so I reach.
Here’s the enchilada recipe (thanks to Kyle for typing this out a few years ago–I saved it in my e-mail recipe folder!!):
Add a dash of cumin or paprika to the onions, if you’d like. You can also use purchased rotisserie chicken to cut down on the prep time. (Or can chicken works well too!)
1 1/2 cups chopped onion
2 cups chopped roasted skinless, boneless chicken breast (about 2 breasts)
2 garlic cloves, minced
2 (4.5-ounce) cans diced green chiles, undrained
1 (14.5-ounce) can petite diced tomatoes, undrained
2 cups 2% reduced-fat milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
6 (8-inch) fat-free flour tortillas
2 cups (8 ounces) shredded Swiss cheese, divided
Preheat oven to 350°.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.
Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons cheese down center of each tortilla; roll up. Arrange filled tortillas in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup cheese. Bake at 350° for 25 minutes or until cheese is bubbly. Remove from oven.
Broil casserole for 3 minutes or until cheese begins to brown.
6 servings (serving size: 1 enchilada and about 1/3 cup sauce)
CALORIES 419(28% from fat); FAT 13.2g (sat 7.9g,mono 3.7g,poly 0.8g); PROTEIN 33.2g; CHOLESTEROL 79mg; CALCIUM 474mg; SODIUM 726mg; FIBER 4.3g; IRON 2.1mg; CARBOHYDRATE 41.8g