Monday, January 9, 2012

Skinny Chicken Enchiladas

Boy was I spoiled this weekend, Jason made us dinner both nights despite there being football play-off games! Don't worry they were on in the background ;) We had been flipping through a magazine and saw chicken enchiladas that we both thought looked good. I remembered bookmarking a healthy version that I wanted try. With it being the new year and of course wanting to start it off healthier we went with the recipe below. These were definitely a hit! They had a bit of a  from the green chilis and jalapeno. The only change we would make is to not put all of the sauce on top and then uncover them for the last 5 minutes in the oven to give them a little crunch. But since I didn't actually cook I am one happy camper with enough for leftovers tomorrow!

Skinny Chicken Enchiladas
Slightly adapted from: Eat Yourself Skinny
Servings: 4 Serving Size: 2 enchiladas

For the sauce:
1 clove 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 small jalapeno
1/4 cup fresh cilantro, chopped
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) corn tortillas
1 cup shredded low-fat Mexican cheese
Nonstick cooking spray
To make the chicken we boiled water, added the chicken breasts and brought it to a simmer for 15-20 minutes until cooked through. Let it cool until you can handle then shred the chicken with 2 forks.

In a medium saucepan, spray oil and saute garlic. Add green chilis, chipotle seasoning, cumin, chicken broth, tomato sauce, jalapeno, 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. 

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