Recipe Makeover: Cheesy Chicken Enchiladas

If you are trying to better yourself in 2016, why not try to better your recipes to make them healthier. Here is a recipe that can be improved by just making a few adjustments: Cheesy Chicken Enchiladas.

THE DILEMMA
Plenty of cheese and sour cream, as well as canned cream of chicken soup, contributed to the hefty 773 calories per serving of this filling entrée. Plus, the soup and abundant 2 pounds of cheese added to the dish’s sodium content.

THE SOLUTION
Cheese: Using half the amount of cheese and opting for a reduced-fat Mexican blend in the filling cut 149 calories, 13.4 grams of fat (8.4 grams saturated), and 126 milligrams of sodium per serving.

Topping: We topped the casserole with one-fourth the original amount of cheese and employed a sharp reduced-fat cheddar to trim 97 calories, 8.3 grams of fat (5.2 grams saturated), and 134 milligrams of sodium per serving.

Sour cream: In place of 2 cups of the full-fat sour cream, we used a combination of 1 2/3 cups low-fat plain yogurt and 1/3 cup butter to shave 29 calories and about 4 grams of fat (2.4 grams saturated) per serving.

Canned soup: We substituted a reduced-fat, reduced-sodium version of canned cream of chicken soup for a savings of 1.5 grams of fat and 102 milligrams of sodium per serving.
Tortillas: Instead of frying the tortillas in oil, we brushed them with a prudent 1 tablespoon canola oil to keep fat and calories in check and pan-toasted them.

See how cookinglight.com improved a classic cheesy chicken enchilada recipe.
http://www.myrecipes.com/recipe/cheesy-chicken-enchiladas

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