Guilt Free No Tortilla Chicken Enchiladas Recipes

Steps:

• 25Preheat oven to 350°F.
• In a medium skillet, add cornstarch, cumin, cocoa powder, garlic powder and chili powder. Whisk in two cups of water and tomato sauce.
• Continue to stir until sauce thickens.
• In a seperate skillet, add cooked chicken and cook in a 1/4 cup of enchilada sauce and simmer.
• In a mixing bowl, beat eggs and half and half until well blended.
• Heat up small skillet, spray with non-stick spray and add just enough egg mixture to coat pan.
• Cook for about 1-2 minutes. Repeat until the mixture is gone.
• Place one of the egg crepes in a baking dish and coat with a small amount of sauce. Add chicken, cheese and roll. Repeat and then top with remaining sauce.
• Sprinkle scallions and cheese on top and bake for 10-15 min or until cheese melted.

Steps:

• Step 1:
• Soften the tortillas. Normally, tortillas are softened by lightly frying them in hot oil. Skinny enchiladas skips this step -- and all the fat!
• Pour the enchilada sauce in a skillet and heat. Dip each tortilla in the hot sauce, coating each side, for a few seconds. Shake off and place on microwavable platter, 3 or 4 at a time, making sure that they do not overlap. Microwave for 20-40 seconds, until soft. (Time will vary according to your microwave oven.) Set aside to cool.
• Step 2:
• In a bowl, mix 3/4 cup finely chopped onion (about 1/2 a large onion), ricotta, cottage cheese, green chiles (mild or hot, to taste), and salt and pepper to taste. Add half the shredded cheese (1/2 cup.) Mix with fork until ingredients are blended.
• Step 3:.
• Spray a rectangular casserole dish with non-stick spray.
• Place approximately 1/12th of the cheese mixture (about 1/4 cup) on a tortilla and loosely roll. Place seam side down in casserole dish. Repeat until all tortillas are filled. Spread remaining enchilada sauce evenly over the enchiladas.
• Step 4:.
• Bake for 15 minutes in an oven preheated to 350 degrees Fahrenheit. After 15 minutes, remove and evenly spread the remaining cheese and the black olives on top. Return to oven for 10 more minutes.
• Serve hot.
• Number of Servings: 6.
• Recipe submitted by SparkPeople user TALESIN.
• Number of Servings: 6.

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.