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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 287.7
  • Total Fat: 8.9 g
  • Cholesterol: 17.5 mg
  • Sodium: 580.9 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 4.5 g
  • Protein: 17.8 g

View full nutritional breakdown of Sweet and Spicy Chicken Enchiladas calories by ingredient
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Sweet and Spicy Chicken Enchiladas

Submitted by: COPPERHEAD71
Sweet and Spicy Chicken Enchiladas

Introduction

The combination of sweet and spicy flavors in these reduced fat enchiladas make for a unique, delicious dish. For a video demonstration of this recipe, and many other great dishes, "like" me on Facebook at http://www.facebook.com/ColleensKitchen1 The combination of sweet and spicy flavors in these reduced fat enchiladas make for a unique, delicious dish. For a video demonstration of this recipe, and many other great dishes, "like" me on Facebook at http://www.facebook.com/ColleensKitchen1
Number of Servings: 8

Ingredients

    Enchiladas:
    1 small onion, diced
    1 poblano or pasilla pepper, seeded and diced
    1 jalapeno pepper, seeded and diced
    2 cloves garlic
    1/2 tsp ground cumin
    1/2 tsp ground coriander
    1/4 tsp coarse sea salt crystals
    6 boneless, skinless chicken breast tenderloins (or 2 boneless, skinless chicken breasts)
    1 cup pineapple juice
    1 cup lowfat (2%) cottage cheese
    1 cup light (2%) shredded Mexican cheese blend
    16 white corn tortillas

    Sauce:
    2 tbsp canola oil
    2 tbsp cornstarch
    2 chipotle chili peppers, diced
    1/4 tsp coarse sea salt crystals
    1/2 tsp ground cumin
    2 cups water
    1 can (6 oz.) tomato paste

Directions

Sauce:
Heat oil in a saucepan over medium heat. Whisk in the cornstarch until smooth. Stir in the peppers, salt and cumin then whisk in the water until smooth. Whisk in the tomato paste. Bring to a boil, simmer for 10 minutes then remove from heat and let cool.

Enchiladas:
Heat a skillet on medium heat, coat with nonstick cooking spray. Saute the onion, peppers, and garlic until the onion is transparent. Mix in the salt, cumin and coriander. Add the chicken breast and pineapple juice. Make sure the chicken is submerged well in the juice, reduce the heat to a simmer, cover and let cook for 30 minutes. Remove from heat. Remove the chicken from the mixture and chop finely then return to the pan. In a mixing bowl, combine the cottage cheese and 1/2 cup of the light Mexican cheese blend. Add the onion/pepper/chicken mixture and blend well.

Preheat the oven to 375. Coat the bottom of a 13x9 baking dish with half of the enchilada sauce. Put 1 corn tortilla between 2 paper towels, heat in the microwave for 30-45 seconds until soft and pliable, fill with about 1/4-1/3 cup of the filling mixture, roll and place seam side down in the baking dish. Repeat for the remaining 15 corn tortillas. Cover the rolled enchiladas with the remaining sauce then sprinkle over the remaining 1/2 cup light shredded Mexican cheese. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered for another 15 minutes. Let cool for 5 minutes before serving. Optional: serve with 2 tbsp of reduced fat sour cream (not included in the nutritional information).

Serving Size: Serves 8 at 2 enchiladas each

Number of Servings: 8

Recipe submitted by SparkPeople user COPPERHEAD71.






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