Skinny Chicken Enchiladas

So we were in the mood for a Mexican food tonight and enchiladas sounded amazing!  However, I had never made them before so this was going to be quite the new venture for me.  I was pleased to find out they were surprisingly easy to make and tasted so delicious!
I adapted a lightened up version of this dish from a couple of different recipes I found and was really happy with how they turned out.  There was just enough spice to keep my boyfriend happy without forcing me to drink gallons of water just to enjoy a few bites.  Don’t get me wrong, I LOVE spicy food, but I can only handle so much spice.  This to me was perfect!  Feel free to top your enchiladas with a bit of sour cream, but don’t forget you’ll have to add some additional calories….bummer (I know).  As a side I paired this with some Spanish rice and we were completely satisfied!  I think my boyfriend said it best when he told me, “Babe!  These taste like they’re from a restaurant!”
Yes, yes…I’ll go ahead and pat myself on the back now.
Skinny Chicken Enchiladas
Recipe adapted from Skinnytaste
Serves: 8 servings
  • For the sauce:
  • 2 cloves of garlic, minced
  • 1 can diced green chilis
  • 1-1/2 cups tomato sauce
  • 1 tsp. southwest chipotle seasoning (Mrs. Dash)
  • ½ tsp. ground cumin
  • ¾ cup fat-free chicken broth
  • Salt and fresh pepper to taste
  • For the chicken:
  • 1 tsp. vegetable oil
  • 2 chicken breasts, cooked and shredded
  • 1 cup diced onion
  • 2 cloves of garlic, minced
  • ¼ cup fresh cilantro
  • Salt
  • 1 tsp. cumin
  • ½ tsp. dried oregano
  • 1 tsp. southwest chipotle seasoning (Mrs. Dash)
  • ⅓ cup chicken broth
  • ½ cup tomato sauce
  • 8 (6-inch) reduced carb whole wheat flour tortillas
  • 1 cup shredded low-fat Mexican cheese
  • Nonstick cooking spray
  1. In a medium saucepan, spray oil and saute garlic. Add green chilis, chipotle seasoning, 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.
  2. Preheat oven to 400 degrees.
  3. Heat the vegetable oil in a medium skillet over medium-high heat. Saute onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chipotle seasoning, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
  4. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put ⅓ cup chicken mixture into each tortilla and roll it. Place in baking dish seam side down. Top with sauce and cheese.
  5. Cover with foil and bake in the oven on the middle rack for 20-25 minutes. Top with scallions if desired and enjoy!
Nutritional Information
Serving Size: 1 enchilada • Calories: 159.5 • Fat: 5.9 g • Carbs: 17.8 g • Fiber: 8.3 g • Protein: 16.2 g • WW Points+: 4 pts

The post Skinny Chicken Enchiladas appeared first on Eat Yourself Skinny.

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