Enchilada Sauce with Shredded Chicken

Enchilada Sauce with Shredded Chicken

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 96.5
  • Total Fat: 0.7 g
  • Cholesterol: 32.9 mg
  • Sodium: 78.2 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 13.4 g

View full nutritional breakdown of Enchilada Sauce with Shredded Chicken calories by ingredient


Introduction

This recipe is from Michael Thurmond's Provida.com Six Week Body Makeover submitted from member konajen. It is low in sodium and fat and is UNBELEIVEABLE! Even the non-dieters in the house will enjoy and ask you to make this for them time and time again. This recipe is from Michael Thurmond's Provida.com Six Week Body Makeover submitted from member konajen. It is low in sodium and fat and is UNBELEIVEABLE! Even the non-dieters in the house will enjoy and ask you to make this for them time and time again.
Number of Servings: 8

Ingredients

    1 medium onion, finely chopped

    2 tablespoons no salt added chicken broth

    1 tablespoon minced fresh garlic

    3 tablespoons no salt added chili powder

    2 teaspoons ground cumin

    2 teaspoon Splenda (granulated)

    2 (8 oz) cans no salt added tomato sauce

    1 cup water

    1 lb skinless, boneless chicken breasts

Directions

Combine onion and broth in large saucepan or a French oven. Sweat onion over medium heat until soft and beginning to turn golden (8-10 minutes.) Stir in the garlic, chili powder, cumin, and Splenda and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes. Nestle the chicken into the sauce so it is completely covered. Reduce the heat to medium-low, cover, and cook until the chicken is no longer pink in the center and the thickest part has reached 160 degrees (12-20 minutes depending on size of chicken breasts)
Transfer the chicken to a plate and allow to cool. nce the chicken is cool enough to handle, shred into bite-size pieces. Return to French oven with sauce and warm through.
Serve over rice. Consult Provida.com for serving sizes. I eat approximately 2 oz of chicken, and the sauce is 'free'.

Number of Servings: 8

Recipe submitted by SparkPeople user KENAITZE.

Member Ratings For This Recipe


  •  no profile photo


    Nice flavor - 4/28/21


  • no profile photo

    Very Good
    Very good. Chicken was very tender & the sauce was nice over rice. The recipe yields quite a bit of sauce too, which is nice. This was not spicy but I like spicy so you could add a bit of red pepper to spice it up for those who like a little hot. - 1/12/09

    Reply from KENAITZE (1/12/09)
    Yes Denise, I usually add jalapenos and cayenne pepper. Sometimes I will leave off the rice and just eat it like a spicy hot soup!



  • no profile photo


    Myra, can you add something about the serving size on this? I think I can figure it out but the next POPper that comes along may be less experienced in portion size. ~PW - 1/9/09

    Reply from KENAITZE (1/9/09)
    Refer to Provida.com for your serving size. My serving size for my body type is 2 oz of meat, and unlimited sauce! Yay!