Skinny “Chicken” Enchiladas

Ya’ll, I’ve discovered a new cooking blog that is awesome! It’s http://www.skinnytaste.com, and the two recipes I have tried from it so far are really good! This was the first one I tried. I used Morningstar Farms vegetarian chicken strips in place of the chicken. I was worried my family wouldn’t care for this, since it’s “lite”, but they really liked it! Well, my 7 year old picked at it, but she picks at everything now. I used the burrito-size tortillas for this, but next time I will use the taco size. This was so tasty, and I will be making it again for sure.

rating: 9.4

Skinny Chicken Enchiladas
(www.skinnytaste.com)

 

serves 8 (I enchilada per serving)
4 Freestyle Points (WW)
time needed: 45 min.

 

Ingredients:

For the enchilada 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 reduced sodium chicken broth (I used vegetarian “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 (I used Morningstar Farms Meal Starters Chik’n Strips)
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

 

For the enchilada:

8 (7-inch) low-carb whole wheat flour tortillas
1 cup shredded low fat Mexican cheese
non-stick cooking spray
2 tbsp 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 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.

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