September 10, 2013

Chicken Enchilada

I loving Mexican food, but don't always like going out to a Mexican restaurant because I load up on the chips and salsa before my meal arrives.  I'm sure a lot of you out there are saying the same thing right now.  Therefore, I tend to cook a lot of Mexican food at home.  I can skip out on the chips and modify the ingredients to make it as healthy and clean as possible.
Chicken Enchiladas
Sauce Ingredients
  • 1 garlic cloves, minced
  • 1 T chipolte chiles in adobo sauce
  • 3/4 cups tomato sauce
  • 1/4 t chipotle chili powder
  • 1/4 t ground cumin
  • 1/4 cup fat free chicken broth
  • kosher salt and fresh pepper to taste
Chicken Ingredients
  • 1/2 t vegetable oil
  • 1 chicken breast; cooked and shredded
  • 1/2 cup diced onion
  • 1 large clove garlic, minced
  • 1/8 cup cilantro
  • kosher salt
  • 1/2 t cumin
  • 1/4 t dried oregano
  • 1/2 t chipotle chili powder
  • 1/4 cup chicken broth
  • 1/4 cup tomato sauce
  • 4 whole wheat flour tortillas
  • 1/2 cup shredded low fat Mexican cheese
  • non-stick cooking spray
  • 1/4 cup chopped cilantro for topping 
  • 1/4 cup plain Greek yogurt
  1. In a medium saucepan, spray oil and sauté garlic
  2. Add chipolte chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper; bring to a boil
  3. Reduce the heat to low and simmer for 5-10 minutes; set aside
  4. Preheat oven to 400 degrees F and spray an 8x8 inch baking dish with cooking spray
  5. Heat the vegetable oil in a medium skillet over medium-high heat and sauté onions and garlic on low until soft; about 2 minutes
  6. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
  7. Put 1/3 cup chicken mixture into each tortilla and roll it
  8. Place on baking dish seam side down, top with sauce and cheese
  9. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes
  10. Top with Greek yogurt and cilantro
Adapted from SkinnyTaste

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