Low Fat Chicken Enchiladas With High Fat Taste.

From: Galley Wench

On Jun 4, 2009

These are GREAT! To use what I had on hand, I did make a few changes. Instead of canned green chilies, I used fresh roasted green chilies. Also used 1/2 Monterey Jack cheese and 1/2 Manchego cheese. Also used a green sauce instead of red. Made for ZWT5, Mexico. Thanks so much for sharing

From: Nif

On May 11, 2009

I have never heard my DH get so excited about a recipe from Zaar! He went nuts over this and said that I have to make this frequently. I don't like cilantro and skipped the jalapeno. I loved the cream cheese and the cumin with this. It was delish!!! Made for ZWT5. Thanks!!

From: lazyme

On Sep 21, 2007

This is outstanding! I'm always in awe of people who can create dishes - I'm not creative and have a need to follow recipes. I was somewhat skeptical about this at the beginning that it would lack the 'promised' high fat taste. I was very pleaantly surprised. I used 2 burrito sized tortillas and only made 2 huge enchiladas. I used 1/2 mild salsa and 1/2 hot salsa. These were a huge hit, and served with fat-free refried beans and a corn and zucchini side dish. Thanks Marra for a great low-fat dish that I will certainly have again and pass along!

From: Chef #851190

On Jun 4, 2008

Ok, I have to admit I didn't use the low fat Cheddar, I used Mexican Blend in the ziploc bag, and I used 1/3 less fat cream cheese . The results for us were outstanding! Full of flavor and a dish I will be making many times down the road. This was a real treat for us!