Chicken Enchiladas (courtesy of Gina's Skinny Recipes)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
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 (6-inch) reduced carb whole wheat flour tortillas 1 cup shredded low fat Mexican cheese Nonstick cooking spray
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 and 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. (Extra points) Makes 8 enchiladas.
3 WW points per enchilada
Number of Servings: 8
Recipe submitted by SparkPeople user LACYMEDLIN.
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 and 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. (Extra points) Makes 8 enchiladas.
3 WW points per enchilada
Number of Servings: 8
Recipe submitted by SparkPeople user LACYMEDLIN.
Nutritional Info Amount Per Serving
- Calories: 142.5
- Total Fat: 5.4 g
- Cholesterol: 10.7 mg
- Sodium: 799.3 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 8.5 g
- Protein: 13.3 g