7.24.2013

Skinny Enchiladas

Craving Mexican food but yet don't want all the calories from the restaurant?
I have the BEST and PERFECT recipe for you for the most amazing enchiladas from Kelly over at Eat Yourself Skinny
I love the new look and all of her recipes. I  have yet to try something and not like it! 

Skinny Enchilada 
Please feel free to change it up if you'd like but know all the credit for this goes to Kelly at Eat Yourself Skinny 

For the sauce:

2 cloves of garlic, minced
1 can diced green chilis
1-1/2 cups tomato sauce
1 tsp. southwest chipotle seasoning (Mrs. Dash)
1/2 tsp. ground cumin
3/4 cup fat-free chicken broth
Salt and fresh pepper to taste

For the chicken:

1 tsp. vegetable oil
2 chicken breasts, cooked and shredded
1 cup diced onion
2 cloves of garlic, minced
1/4 cup fresh cilantro
Salt
1 tsp. cumin
1/2 tsp. dried oregano
1 tsp. southwest chipotle seasoning (Mrs. Dash)
1/3 cup chicken broth
1/2 cup tomato sauce
8 (6-inch) reduced carb whole wheat flour tortillas
1 cup shredded low-fat Mexican cheese
Nonstick cooking spray

DIRECTIONS: 
In a medium saucepan, spray oil and saute garlic.  Add green chilis, chipotle seasoning, 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.  Saute onions and garlic on low until soft, about 2 minutes.  Add chicken, salt, cilantro, cumin, oregano, chipotle seasoning, 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 in baking dish seam side down.  Top with sauce and cheese.  Cover with foil and bake in the oven on the middle rack for 20-25 minutes.  Top with scallions if desired and enjoy!

How I do it: I make mine more as a casserole. I lay 3 whole grain/whole wheat tortilla down and spoon the chicken mixture onto it layer with cheese. Make another layer of tortillas - pour the sauce and layer with cheese than bake. 

I did brown rice and broccoli & cheese as sides & no good Mexican meal is complete without an ice cold beer

From Kelly's Site 

Servings: 8
Serving Size: 1 enchilada
Calories: 159.5
Fat: 5.9 g
Carbs: 17.8 g
Protein: 16.2 g
Fiber: 8.3 g 
Old Points: 3 pts
Points+: 4 pts 

ENJOY! 


1 comment

Pamela said...

Thank you, thank you, thank you!! :)