Sunday, February 12, 2012

Low Fat Chicken Enchiladas

I've had a string of dinner time flops. An every single new recipe I tried went into the trash kind of string. So it was with trepidation that I added a few recipes from Gina's Skinny Taste to the meal plan.

I should probably have had more trepidation about the length of time to make the dish (thought that's more the combination of the enchiladas and the rice), or the number of dishes it made, but definitely not the taste.  It was soo good.  M said he wasn't sure which version of enchiladas he likes better, this one or this one.  I agreed, because this version is smokey and spicy while the other is much more traditional, like what you'd find at your local Mexican chain restaurant.  Both are delicious, but they are very different!  It was a little too much in the spicy department for both of us, so I'm glad we had some sour cream on the side--it was perfectly balanced with it but  too much without it.

Yay for a success!!

Low Fat Chicken Enchiladas Source:  Gina's Skinny Taste

For the 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 fat free 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
  • 8 (7-inch) reduced carb whole wheat flour tortillas 
  • 1 cup shredded low fat Mexican cheese
  • non-stick cooking spray
  • 1/2 cup chopped scallions or cilantro for topping


Prepare the suace:  Saute garlic in a medium saucepan with some canola oil (about a teaspoon). Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper, and bring to a boil. Simmer over low heat for 5-10 minutes. Remove from heat and set aside.

Preheat oven to 400 degrees.

Prepare the filling:  Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low 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. Divide the chicken equally among your enchiladas; roll them and place in the dish with the seam on the bottom.  Top with reserved sauce, followed by shredded cheese.

Cover with aluminum foil and bake for 20-25 minutes.
Makes 8 enchiladas.

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