Ingredients
- 3/4 cup water
- 1/2 cup chopped onion
- 1/2 teaspoon instant chicken bouillon granules
- 2 cloves garlic, minced
- 1/8 teaspoon ground black pepper
- 1/2 cup light dairy sour cream
- 2 tablespoons nonfat dry milk powder
- 1 tablespoon all-purpose flour
- 1 1/2 cups shredded cooked chicken breast or turkey breast (about 8 ounces)
- 1 8-ounce can no-salt-added tomato sauce
- 1 4-ounce can diced green chile peppers, drained, or 1 or 2 canned jalapeno chile peppers, rinsed, seeded, and fin
- 2 tablespoons snipped fresh cilantro or 1/2 teaspoon ground coriander
- Nonstick cooking spray
- 4 6-inch corn tortillas, cut into 1-inch-wide strips
- 1 cup canned black beans or kidney beans, rinsed and drained
- 1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)
- Fresh cilantro leaves (optional)
Description
Instead Of Using Loads Of Calorie-laden Regular Sour Cream, We Lightened This Enchilada Recipe With A Creamy Filling That Includes Only A Little Bit Of Light Sour Cream.
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