Low-fat Chicken Enchiladas
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| 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. | |