Friday, August 3, 2012

Light Chicken Enchiladas

This has been our go-to dish for months now... Because it's delicious!!

You can see the nutritional breakdown on the bottom of this post...that way you can easily take into account the tortillas you're using. 

I know it seems like there are a lot of steps and a lot of ingredients to the recipe...but there's not. 

The trick is to cook the sauce and the filling ingredients at the same time... Many of the ingredients are the same. For example when you chop your onion, 1/4 of the onion goes for the sauce and the rest for the filling. 

Feel free to also add more or less of the chipotle peppers depending on your love of spice. They add a really yummy smokiness to the enchiladas. 

Hope you guys love the recipe as much as we do!

Serves 2


8 oz. chicken breast
1/2 tsp. vegeta
1/4 tsp. black pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. oregano
1/4 tsp. chili powder

cooking spray
3/4 c. yellow onion, chopped
1 garlic clove, minced
3/4 c. crushed tomatoes, in puree
1 tsp. vegeta
1/4 tsp. oregano
1/4 tsp. black pepper
2 Chipotle peppers in adobo sauce, minced
1 c. cilantro

cooking spray
1/4 c. yellow onion, chopped
1 garlic clove, minced
1 c. crushed tomatoes in puree
1 Chipotle pepper in adobo sauce, minced
1/2 c. water
1 tsp. vegeta
1/4 tsp. black pepper

6 small tortillas
1 c. fat free shredded cheese


Preheat oven to 400 degrees. 

~Season chicken on both sides with all of the seasonings. Grill on high heat until cooked through. About 6 minutes per side. Let the chicken rest for 10 minutes. Shred or dice into cubes. 

~Heat a medium saucepan on medium-high. Spray with cooking spray. Saute onion and garlic for 4 minutes. Add the rest of the ingredients and simmer for 10 minutes.

~Heat a large skillet on medium-high heat. Spray with cooking spray. Saute onion and garlic for 4 minutes. 
~Add the rest of the ingredients except cilantro and simmer for 10 minutes. Add chicken and cilantro. 
~Stir in 1/4 c. of the sauce mixture. 

To assemble
~Line a 9x13 pan with aluminum foil. Spray with cooking spray.
~Spread 1/4 c. of sauce on the bottom. 
~Fill each tortilla with about 1/4 c. of filling. Roll right and place in the pan seam side down.
~Top with the rest of the sauce.
~Cover with cheese
~Cover with aluminum foil. Bake for 20 minutes. 
~Remove foil. Broil on high for 3-5 minutes or until the cheese is golden brown and bubbly.

Vegetable - Yellow Onion, 1 cup chopped (105g)902202102Ico_delete
Garlic, 2 Cloves (I.E. 6 g) - Raw, 2 tsp (6g)810000Ico_delete
Hyvee - Crushed Tomatoes In Puree 15oz, 1 container (1 4/5 cups ea.)1402807147Ico_delete
Vegeta - All Purpose Seasoning , 2.5 tsp. (1 g)000000Ico_delete
Spices - Pepper, black, 0.75 tsp410000Ico_delete
Spices - Oregano, dried, 0.5 tsp, ground310000Ico_delete
La Costena - Chipotle Peppers In Adobo Sauce, 3 chiles2560024Ico_delete
Raw - Cilantro, 1 cup400000Ico_delete
Chicken - Breast, meat only, cooked, roasted, 1 cup, chopped or diced231054300Ico_delete
Kraft - Natural Shredded Fat Free Cheddar Cheese, 1/2 Cup (28g)90401800Ico_delete
Kraft - Mozzarella Cheese - Fat Free Shredded , 56 g (0.25 cup=28g)90401800Ico_delete
Water - Tap, 4 oz000000Ico_delete
Spices - Garlic powder, 0.25 tsp210000Ico_delete
Spices - Onion powder, 0.25 tsp200000Ico_delete
Sauers - Hot Chili Powder, 1/4 tsp500000Ico_delete
La Tortilla Factory - Smart & Delicious Tortillas High Fiber Low Carb-Green Onion Whole Wheat, 6 tortilla300601230036Ico_delete
Add Ingredient      

Per Serving:497649591325


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