Healthier Creamy Chicken Enchiladas

2 lbs boneless chicken breast
juice of 3 limes
7 anaheim chiles roasted and skins removed
1 jalapeno roasted and skin removed
1/2 large onion, chopped
2 cloves garlic chopped
1 package fat free cream cheese
1 large can green enchilada sauce
1 package shredded fat free cheese
16 small corn tortillas *

Directions:
1. place chicken breasts and lime juice in crock pot, cook on high until done (about 3 hours) (or you could cook it how ever you wanted really, just don't use oil! ) remove chicken from crock pot, and shred. (this can also be done a day or two in advance, so it's a great way to have good protien on hand) place in a large bowl, you'll be adding other ingredients to this.
2. Roast the peppers until skin is blackened, place in a plastic bag and allow to sweat, once they are cool enough to handle, remove the skins, seed and chop. (I suppose you could use canned green chiles but where's the fun in that?)
3. Saute the onion and garlic in some non stick cooking spray, add onion, garlic, green chiles and cream cheese to the chicken and combine well.
4. Warm the green enchilada sauce on the stove, microwave the tortilla shells until soft (I usually wet a paper towel and wrap them in it to microwave.
5. spoon a couple of table spoons of mixture into each tortilla and roll. Place in a baking dish kinda close together.
6. once all shells are filled put a thin layer of the enchilada sauce on top. Then top with any remaining filing. Cover the filling with the remaining sauce.
7. Top the whole thing with the fat free cheddar cheese and bake at 350 until warmed through and the cheese is melted.

* Watch labels on corn tortillas, buy the smaller size, and don't go over about 40 calories per tortilla. The Mission brand stone ground ones are great.

8 Servings

320 calories - 58 from fat