Sunday, January 16, 2011

A lite version of enchiladas... impossible you say???

So, I don't know about you, but I've noticed a trend here on this blog of mine... these recipes that once used to focus on lite, healthy & delicious meals, have turned into pretty much just delicious (but ignore the fat and calorie count) kind of meals.  While I know that's fine here and there, I was feeling a little tight in the jeans the other day.  It just so happened, that's when this interesting looking dish was posted by one of my very favorite bloggers over at Noble Pig.  (If you haven't already, go check her out.  I'm sure you'll find something you'll have to make.)  I knew I had to give it a try and I wasn't disappointed.

I do have to say I really had to fight the urge to dump shredded cheese on top of them.  It just didn't seem right looking at them in the pan all rolled up and naked.  But I remained strong.  And as it turned out, once you got them on your plate, spooned the sauce over them and took a bite, you didn't even miss all the extra cheese!  (She was right, I should have believed her!)  Even the sauce is a lightened version of what you're used to.  It's doesn't have the thicker, heavier (albeit delicious) gravy like enchilada sauce.  This one has no starch and barley any fat other than a bit of olive oil.  I really enjoyed it.  Make them for yourself and see!  Enjoy!

Lite Bean and Cheese Enchiladas

Adapted from Everyday Food
2 cups low-fat (1% or 2%) cottage cheese
1/4 cup low-fat cream cheese
1 cup +/- shredded chicken (optional* - I used the breast meat of a rotisserie chicken)
1 can (15.5 ounces) black beans, rinsed and drained
Kosher salt and ground pepper
16 corn tortillas
1-2 Tablespoon extra-virgin olive oil
3 garlic cloves, roughly chopped
1 large white onion, diced small (1/2 cup reserved for serving)
4 teaspoons chili powder
2 Tablespoons white vinegar
1 can (15 ounces) tomato puree
2 cups vegetable broth
fresh cilantro leaves for serving

Preheat oven to 350.

In a food processor, process cottage cheese & cream cheese until smooth. Transfer to a medium bowl and stir in black beans & chicken*. Season with salt and pepper.

In a medium saucepan, heat oil over medium-high. Add garlic and onion and cook, stirring occasionally, until onion softens, 5 minutes. Add chili powder and cook until fragrant, 30 seconds. Whisk in vinegar, tomato puree and broth, bring to a simmer and cook 5 minutes. Season with salt and pepper. Transfer mixture to a blender or food processor and puree until smooth (use caution when blending hot liquids).  Pour some of your sauce into a pie pan for dipping tortillas and reserve the rest for serving.

Wrap stacked corn tortillas in a damp dish towel and microwave until softened, 2 minutes. Working with one tortilla at a time, dip in sauce, place two rounded Tablespoons cottage cheese mixture down center of each, then roll tortilla around filling. Place seam side down in baking dish. Bake tortillas until heated through, 10-15 minutes.

To serve, divide enchiladas among plates and top with sauce, onion and cilantro.

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