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Low-fat Chicken Enchiladas

Low-fat Chicken Enchiladas

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Low-fat Chicken Enchiladas
Yield 8
Meal type Main Dish
Region Mexican
Website www.skinnytaste.com
Serving Size 1 enchilada
Per Serving
Calories 159.5 kcal
Protein 16.2g
Total Carbohydrate 17.8g
Fibre 8.3g

Ingredients

For the Sauce

  • 2 cloves garlic, minced
  • 1 - 2 tablespoon chipotle chilis in adobo sauce
  • 1 1/2 cup tomato sauce
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon ground cumin
  • 3/4 cups fat free chicken broth
  • kosher salt and pepper to taste

For the Chicken

  • 1 tablespoon vegetable oil
  • 8.5oz cooked shredded chicken (2 breast halves)
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1/4 cup cilantro
  • kosher salt
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon chipotle chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce
  • 8 reduced carb whole wheat flour tortillas, 7 -inch
  • 1 cup shredded low fat Mexican cheese
  • non-stick cooking spray
  • 1/2 cup chopped scallions or cilantro for topping

Directions

1.
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.
2.
Preheat oven to 400 degrees.
3.
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.
4.
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.
5.
Place on baking dish seam side down, top with sauce. Then top with cheese.
6.
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.
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  • February 2015
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