Skinny Chicken Enchiladas are perfect if you're an enchilada lover like me! As good as any recipe you'll find in a restaurant (if not better) only much lighter!
INGREDIENTS:
For the enchilada 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 reduced sodium chicken broth
kosher salt and fresh pepper to taste
For the chicken:
1 tsp vegetable oil
8.5 oz (2 breast halves) cooked shredded chicken breast
1 cup diced onion
2 large clove garlic, minced
1/4 cup 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
For the enchilada:
8 (7-inch) low-carb whole wheat flour tortillas (la tortilla factory )
1 cup shredded low fat Mexican cheese
non-stick cooking spray
2 tbsp chopped scallions or cilantro for topping
DIRECTIONS:
In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles , 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. (Extra points) Makes 8 enchiladas.
NUTRITION INFORMATION
Yield: 8 servings, Serving Size: 1 enchilada
Amount Per Serving:
Smart Points: 5
Points +: 5
Calories: 194
Total Fat: 8g
Saturated Fat: g
Cholesterol: 27mg
Sodium: 640mg
Carbohydrates: 21g
Fiber: 9.5g
Sugar: 5g
Protein: 18g
Read more at http://www.skinnytaste.com/chicken-enchiladas/#KShHmidSfUFG5Y85.99
INGREDIENTS:
For the enchilada 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 reduced sodium chicken broth
kosher salt and fresh pepper to taste
For the chicken:
1 tsp vegetable oil
8.5 oz (2 breast halves) cooked shredded chicken breast
1 cup diced onion
2 large clove garlic, minced
1/4 cup 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
For the enchilada:
8 (7-inch) low-carb whole wheat flour tortillas (la tortilla factory )
1 cup shredded low fat Mexican cheese
non-stick cooking spray
2 tbsp chopped scallions or cilantro for topping
DIRECTIONS:
In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles , 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. (Extra points) Makes 8 enchiladas.
NUTRITION INFORMATION
Yield: 8 servings, Serving Size: 1 enchilada
Amount Per Serving:
Smart Points: 5
Points +: 5
Calories: 194
Total Fat: 8g
Saturated Fat: g
Cholesterol: 27mg
Sodium: 640mg
Carbohydrates: 21g
Fiber: 9.5g
Sugar: 5g
Protein: 18g
Read more at http://www.skinnytaste.com/chicken-enchiladas/#KShHmidSfUFG5Y85.99
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