skinny chicken enchiladas

My hubby will tell you one of his absolute favorite meals is enchiladas, refried beans, and spanish rice. I’m a fan too but a few weeks ago on The Biggest Loser they revealed the calories of said plate and yikes!! Scarrry!! Most of the time when you aren’t eating super healthy you know a certain thing might be a bit of indulgence but oh man was it bad for those enchiladas.

There is a website I look at almost daily and I love! Her recipes are on the menu for the month at least 3-4 times, they are that good! There are TONS of awesome healthy recipes that don’t look like typical “diet” food, her stuff looks and tastes like the real deal! When I saw a recipe for skinny enchiladas, I knew it was a must! They were totally delicious!!

Ingredients:

recipe from: skinnytaste.com 

For the sauce:

2 garlic cloves, minced

1-2 tbsp chipotle chilis in adobo sauce

1-1/2 cups tomato sauce

1/2 tsp chipotle chili powder

1/2 tsp ground cumin

3/4 cup fat free chicken broth

kosher salt and fresh pepper to taste

For the chicken: 

1 tsp vegetable oil

2 cooked shredded chicken breast

1 c. diced onion

3 large clove garlic, minced

1/2 c. cilantro

kosher salt

1 tsp cumin

1/2 tsp dried oregano

1 tsp chipotle chili powder

1/3 cup chicken broth

1/2 cup tomato sauce

8 (7-inch) whole wheat flour tortillas

1 c. shredded low fat Mexican cheese

non-stick cooking spray

1/2 cup chopped scallions or cilantro for topping

Preparation:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chilies, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it. Place on baking dish seam side down, top with sauce, then top with cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.Top with low fat sour cream or scallions if you wish.


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