Dinner: Sour Cream Chicken Enchiladas

These are yummy and WW friendly.

This recipe includes superfoods such as:

Chicken Breast, Lemon

Health benefits of Sour Cream Chicken Enchiladas

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

6 oz sour cream, fat free
4 oz cream cheese, fat free
1/4 tsp chili powder
1/2 tsp cumin
1/4 tsp black pepper
2 breasts, bone and skin removed chicken breast
1/2 cup salsa
1 1/4 cups chicken broth
3/4 tbsp lemon juice
12 corn tortilla
0.06 cup cornstarch (1 tbsp + 1 tsp)
2 oz shredded cheddar cheese, fat free

Instructions

1. In a small saucepan, whisk together sauce ingredients. Bring to a simmer over medium-high and cook for 1 to 2 minutes, or until mixture is thick and bubbly; set aside.

2. Preheat oven to 350° F (175° C). Lightly spray a 9"x13" baking dish with non-stick cooking spray.

3. In a medium non-stick skillet, combine chicken, cream cheese and salsa. Cook over medium-low heat for 5 to 6 minutes, or until mixture is warmed through and cream cheese has melted, stirring occasionally.

4. Wrap tortillas in damp paper towels and microwave on high for about 1minute or until hot.

5. To assemble, pour 1/2 cup of sauce into baking dish; spread to cover the bottom of the dish. Put a tortilla on a plate and spoon about 1/4 cup of chicken mixture onto middle of tortilla. Roll tortilla jelly-roll style and place seam side down in baking dish. Repeat with remaining tortillas and filling.

6. Pour remaining sauce over enchiladas. Cover with foil. Bake for 10 minutes.

7. Meanwhile, in a small bowl, whisk together sour cream, lemon juice and chili powder.

8. When enchiladas have baked for 10 minutes, remove from oven and spread sour cream mixture on top of enchiladas. Sprinkle with nonfat cheddar cheese and additional chili powder, if desired. Bake, uncovered, for 5 minutes.

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