Dinner: Chicken Enchiladas with Sour Cream Sauce

Diet friendly enchiladas with chicken breast meat and a terrific sauce.

This recipe includes fertility superfoods such as:

Chicken Breast, Lemon

Health and fertility benefits of Chicken Enchiladas with Sour Cream Sauce

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

8 oz boneless skinless chicken breasts
4 oz low fat cream cheese
2 oz reduced fat cheddar cheese
1/4 cup salsa
1 1/4 cups chicken broth
3/4 cup fat free sour cream
1/4 tsp chili powder
1/2 tsp cumin
1/4 tsp black pepper
3/4 tbsp lemon juice
12 corn tortillas
1 tbsp cornstarch

Instructions

1. To make sauce, in a small saucepan, whisk together chicken broth, cornstarch, cumin and black pepper. Bring to a simmer over medium-high heat and cook for 1-2 minutes, or until thick. Set aside.

2. Preheat oven to 350 °F (175 °C). Lightly spray 13x9" baking dish with non-stick cooking spray.

3. In a medium skillet combine chicken (chopped or shredded), cream cheese and salsa. Cook over medium-high heat until mixture is warmed and cream cheese is melted, stirring constantly.

4. Place tortillas on microwave safe dish with damp paper towel covering them. Heat for 1 minute in microwave. Pour half of sauce into bottom of baking dish, spread to cover bottom of dish.

5. Place approximately 1/4 cup of chicken mixture into center of each tortilla, spread to each edge. Roll up and place seam side down in baking dish. Repeat with each tortilla. Pour remaining sauce mixture over tortillas. Cover with aluminum foil and bake for 10 minutes.

6. While tortillas are baking mix together, in a small bowl, sour cream, lemon juice and chili powder.

7. After baking for 10 minutes, remove from oven and spread sour cream mixture over the top of each enchilada. Sprinkle with cheese. Bake, uncovered for an additional 5 minutes or until cheese has melted.

8. Note: each serving is 2 enchiladas.

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