Healthier Red Chili Enchiladas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 351.1
- Total Fat: 11.3 g
- Cholesterol: 63.0 mg
- Sodium: 663.7 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 7.7 g
- Protein: 28.3 g
View full nutritional breakdown of Healthier Red Chili Enchiladas calories by ingredient
Introduction
I adjusted this recipe to be a healthier version of enchiladas without sacrificing flavor. The calories per enchilada total 175; with a serving size calculated with 2 enchiladas in each serving. I adjusted this recipe to be a healthier version of enchiladas without sacrificing flavor. The calories per enchilada total 175; with a serving size calculated with 2 enchiladas in each serving.Number of Servings: 6
Ingredients
-
1/2 tablespoons vegetable oil
1 cup onion,chopped
4 garlic cloves, minced
4 tablespoons chili powder
1 tablespoons coriander
4 tablespoon cumin
Salt to taste
3 chicken breasts, skinless & boneless
(pound thin and cut into thin strips)
16 oz. tomato sauce
1/2 cup cilantro, chopped
4 oz roasted or pickled jalapeno peppers, chopped small
4 oz grated Mexican or cheddar cheese for chicken mixture
2 oz grated Mexican or cheddar cheese for topping
12 corn tortillas
Vegetable cooking spray
Directions
Makes 6 servings (2 enchiladas per serving)
Saute the onion until soft in a medium sauce pan with the vegetable oil.
Add minced garlic (from a garlic press is fine) and spices until the spiced are cooked though -- about 30 seconds.
Add chicken pounded thin and cut into small strips; make sure chicken is well coated with spices .
Add water and tomato sauce to pan and stir while cooking until the chicken is cooked through.
Pour the saucy part from the pan into a bowl, keeping the chicken and aromatics separate. Add cheese, jalapenos, and cilantro to the chicken mixture and remove from heat.
Lightly spray a cookie sheet with Pam veggie spray and place corn tortillas on sheet. Bake at 300 degrees just longer enough to soften -- 3-4 minutes .
Remove tortillas from oven and, one at a time, place a 12th of the chicken mixture in each and roll up, setting them in a baking dish (a rectangular dish is perfect). Once they're all in the dish, pour the sauce evenly over all; sprinkle 2 oz. of grated cheese on top and bake at 300 degrees for about 20 minutes (cheese on top should be melted).
Serve with lettuce, lime slices, low fat yogurt, low fat sour cream or pico de gallo. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user GBDENVER.
Saute the onion until soft in a medium sauce pan with the vegetable oil.
Add minced garlic (from a garlic press is fine) and spices until the spiced are cooked though -- about 30 seconds.
Add chicken pounded thin and cut into small strips; make sure chicken is well coated with spices .
Add water and tomato sauce to pan and stir while cooking until the chicken is cooked through.
Pour the saucy part from the pan into a bowl, keeping the chicken and aromatics separate. Add cheese, jalapenos, and cilantro to the chicken mixture and remove from heat.
Lightly spray a cookie sheet with Pam veggie spray and place corn tortillas on sheet. Bake at 300 degrees just longer enough to soften -- 3-4 minutes .
Remove tortillas from oven and, one at a time, place a 12th of the chicken mixture in each and roll up, setting them in a baking dish (a rectangular dish is perfect). Once they're all in the dish, pour the sauce evenly over all; sprinkle 2 oz. of grated cheese on top and bake at 300 degrees for about 20 minutes (cheese on top should be melted).
Serve with lettuce, lime slices, low fat yogurt, low fat sour cream or pico de gallo. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user GBDENVER.