23 grams of protein and under 400 calories! Makes 6 servings (2 enchiladas each)
3/4 cup light sour cream
4 garlic cloves, minced and divided in half
1/4 cup cilantro, chopped, and divided in half
1 jalapeno pepper, seeded & chopped
Juice from 1/2 a lime
Cooking spray (or olive oil)
1 cup onion, chopped
2 cups broth (chicken, turkey or vegetable)
2 cups cooked chicken or turkey meat, diced
2 teaspoons ground cumin
12 - 6" flour tortillas
1 - 16oz jar green enchilada sauce
Salt & pepper to taste
Preheat oven to 350F
Spray a 13x9" pan with cooking spray and set aside.
Combine sour cream, 2 garlic cloves, 2 tablespoons of the cilantro, jalapeno peppers, & lime juice in a small bowl. Add water a teaspoonful at a time until it is drizzling consistency. Salt & pepper to taste and set aside.
Spray a large skillet with cooking spray and heat over med-high heat. Add onion and sauté until soft (about 5 min). Add remaining 2 garlic cloves and sauté an additional minute. Add broth, turkey/chicken and cumin and reduce heat to med-low. Simmer uncovered for 10-15 minutes or until heated through and most of the liquid has evaporated. Salt & pepper to taste.
Warm the tortillas in the oven for a minute or the microwave for 30 seconds.
Fill each tortilla with about 2 Tablespoons of the meat mixture and roll up. Place seam-side down in the baking dish.
Spread the enchilada sauce over the tortillas.
Bake for 20-25 minutes or until bubbly and heated through.
Drizzle with sour cream mixture and sprinkle with remaining cilantro.
Nutrition Info Per Serving (2 enchiladas): Calories 349.1 Total Fat 10.4 g Saturated Fat 4.8 g Polyunsaturated Fat 0.7 g Monounsaturated Fat 1.8 g Cholesterol 43.9 mg Sodium 1,410.6 mg Potassium 355.7 mg Total Carbohydrate 42.3 g Dietary Fiber 4.2 g Sugars 5.7 g Protein 23.1 g