Sour Cream Chicken Enchiladas were my absolute favorite thing on the menu at Mexican food restaurants. However, that was many years ago before I had any idea what was actually in them. As they say, “Ignorance is bliss”. I have since picked up the shards of my shattered culinary favorites and found a way to make them lighter. How I Made it Lighter
HOW IT’S LIGHTER
So just thinking about the overall ingredients the recipe just screams, “Fat!”. These types of recipes are typically the hardest to convert because we all should know by now that fats are the most calorie dense. So the name of the game became fat free. I know, all of you that follow Paleo and Keto put your ear muffs (or eye muffs) on. It was the only way!
- Chicken breast only
- Cut 20% of the cheese
- Used fat free chicken broth and sour cream
- Made the switch from flour tortillas (usually higher in fat) to corn
- Skipped frying the tortillas (look for the soft white corn tortillas and you should be able to work with them without them breaking)
GET COOKING AND SHARE THE LOVE
I made these with some Grilled Vegetable Salad and it went amazing. Please let me know what you think of the recipe below or any suggestions you have for others making the recipe. As always, please share your food photos and the recipe on social media and tag me or use #eatwellliftwell so I can share!
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