Low Fat Chicken Enchiladas

The following recipe was something I found on Pinterest so I can’t take credit for it, but it was so good so I thought I’d share on here as well (pics below are mine, not from Pinterest). 

Servings:  6-8

What you need:

 

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
  • salt and fresh pepper to taste

For the chicken:

  • 1 tsp vegetable oil
  • 8.5 oz (2 breast halves) cooked shredded chicken breast

* * * For easy pulled/shredded chicken, place 2-3 chicken breasts in crock pot and fill with enough water or chicken broth to cover.  Place on high for 4 hours.  When chicken is cool enough to handle, pull apart chicken with two forks. * * *

  • 1 cup diced onion
  • 2 large clove garlic, minced
  • 1/4 cup cilantro
  • salt
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1 tsp chipotle chili powder
  • 1/3 cup chicken broth
  • 1/2 cup tomato sauce
  • 6-8 (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

Directions:

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.


Preheat oven to 400 degrees.

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.

Spray a 13 x 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.

Place on baking dish seam side down, top with sauce, then top w/ cheese.

Cover w/ aluminum foil and bake in the oven on the middle rack for 20-25 minutes.  Top w/ low fat sour cream or scallions if you’d like. 

 

 

Served with black beans and spanish rice.  🙂

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About virginiaisformaugles

My name is Jenn. I'm enjoying life in my thirties, being a mom to a beautiful and silly little girl, and happily married to my park ranger husband. We recently sold our house in Pennsylvania and moved to Virginia and bought a new home. I'm excited to get accustomed to our new home base and explore all the surrounding areas! I'm a pharma data analyst by day, a lullabye-singin' mommy by night. We also have a beagle named Sophie and a large-girthed cat named Nacho. Things I like: family togetherness, nature, hiking, movies, photography, reading, planning and organizing, exploring, music, biking, jogging, etc.

Posted on May 2, 2012, in Food and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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