Quick and Healthy Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
4 lbs. Boneless, skinless chicken breast2 T Olive oil1 T chicken seasoning12 oz. Italian cheeses blend, shredded16 medium whole wheat tortillasEnchilada sauce ingredients below3 tablespoons olive oil1 tablespoon flour1/4 cup chili powder2 cups chicken stock12 ounces tomato paste1 teaspoon dried oregano1 teaspoon ground cumin1/2 teaspoon salt
Cut up 4 lbs. of chicken breast into bite size pieces (I use kitchen shears), coat with 1 T of chicken seasoning and 2 T of olive oil. Place on cooking sheet and bake at 400 degrees for 15-20 minutes. Break back up (as the pieces tend to stick together during cooking). Put 1/4 cup of chicken and 1/4 cup of italian cheese on each tortilla, fold in sides and roll up placing in non-stick sprayed 9 by 13 dishes, you will need 2. Cover enchiladas with sauce (directions below) half for each pan. Place in 400 degree oven for 10 minutes. Sprinkle cheese that was held out on top to make pretty. Top each enchilada with 1 T light sour cream as served.
enchilada sauce
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out.
Serving Size: 1 tortilla
enchilada sauce
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out.
Serving Size: 1 tortilla
Nutritional Info Amount Per Serving
- Calories: 373.1
- Total Fat: 14.3 g
- Cholesterol: 75.0 mg
- Sodium: 864.2 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 3.7 g
- Protein: 33.6 g
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