I have to admit, I wasn’t sure if these were going to have any flavor at all. I was pleasantly surprised when they turned out to be super tasty, but not so spicy that the boys wouldn’t eat them.
Nonstick cooking spray
1 tablespoons olive oil
2 boneless, skinless chicken breasts, cubed (about 3/4 pound)
2 teaspoons garlic powder
1 teaspoon pepper
2 cups sweet potato or carrot puree (I use baby food)
4 cup fat-free sour cream
1 cup shredded, reduced-fat (2%) cheddar cheese or part-skim mozzarella, divided
6 (9-inch) whole-grain or whole-wheat flour tortillas
2 cups mild tomato salsa
Preheat the oven to 350Â°F.
Coat a 9 x 12-inch baking dish with cooking spray.
Warm the oil in a large skillet over medium-high heat. Sprinkle the chicken with garlic powder and pepper. Cook the chicken 4 to 5 minutes, stirring occasionally, until it is cooked through and no longer pink in the center.
Off the heat, mix the sweet potato or carrot puree, sour cream, and half the cheese into the skillet.
Fill each tortilla with the chicken mixture and roll up. Place seam-side down in the prepared baking dish. Spoon the salsa over the enchiladas and sprinkle with the remaining cheese.
Cover the dish with aluminum foil and bake until the cheese melts and the filling is hot, 35 to 40 minutes.
Did I change anything? The original recipes calls for adding a dollop of spinach puree to the top of each enchilada. I don’t have any spinach puree and I am not going to go through all the work of making it for a couple of dollops. The original recipes also calls for A LOT more pepper. I only used 1 tsp.