Clean Eating Chicken Enchiladas

I have a serious love of Mexican food, but I don't love the extra fat or calories in most traditional Mexican food.  So, I typically only enjoy a burrito or enchilada as a treat meal (although I really loved the Southwestern Veggie Tacos on the Ultimate Reset, and have re-calibrated my thoughts about corn tortillas, since they are pretty healthy as long as they are not fried).

My mouth is watering just writing this post, these low-fat Chicken Enchiladas are beyond delicious.  

Low-fat Chicken Enchiladas

Servings: 8 • Serving Size: 1 enchilada Calories: 159.5 • Fat: 5.9 g • Protein: 16.2 g • Carb: 17.8 g • Fiber: 8.3 g 

The hardest part of cooking for me is recipe prep, and making sure I have all the ingredients, and have planned the side dishes to complete the meal.  Once I had them all assembled, I was ready to go!

Ingredients:

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 (La Tortilla Factory) 
• 1 cup shredded low fat Mexican cheese
• non-stick cooking spray
• 1/2 cup chopped scallions or cilantro for topping

I whipped up some plain chicken breasts and shredded them up, since there are so many spices and strong flavors, I just left them plain with a touch of black pepper.  Once they go into the pan with all the other ingredients, it smells delicious! The first time I served this dish to my family, they found it to be too spicy, so I only used 1 1/2 tablespoons of the chipotle chilis in adobe sauce, but it still smelled pretty fragrant aka spicy! 

Directions:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chilis, 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 by 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 with cheese.

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. Makes 8 enchiladas.

The package has 10 tortillas, and I may have used a little more chicken (didn't measure it), so the recipe actually makes 10 enchiladas.  I served mine with some homemade guacamole (with the famous Tucker avocados), salsa, and mock-sour cream (fat free greek yogurt).

Excuse me now while I go devour a couple of these! 

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