I lightened these up quite a bit by using reduced-fat cheeses (and slightly less of it, one 8 oz package) and reduced fat sour cream, and also by cooking the tortillas in simmering broth for a few seconds instead of frying them. For those concerned with that sort of thing, I would recommend 1/2 oz. chicken and 1/2 oz. cheese per enchilada. I used real butter and white whole-wheat flour. They were good this way, although next time I think I'll use 1/2 cup less broth in the sauce, since it was a little runny; I'm sure it was the reduced-fat sour cream. With these changes, I'd give this recipe 4 stars, which is still pretty good for a lightened-up recipe; as written, I'd expect it to be a five, and I also don't think it's fair to penalize a recipe for choices that I made. Thus, five stars it is! Thanks for the recipe!
Was this review helpful?
0 users found this review helpful
I lightened these up quite a bit by using reduced-fat cheeses (and slightly less of it, one 8...