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
Servings:4
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
Directions
- In a medium saucepan, spray oil and sauté garlic
- Add chipolte chiles, chili powder, 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
- Preheat oven to 400 degrees F and spray an 8x8 inch baking dish with cooking spray
- Heat the vegetable oil in a medium skillet over medium-high heat and sauté onions and garlic on low until soft; about 2 minutes
- Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
- Put 1/3 cup chicken mixture into each tortilla and roll it
- Place on baking dish seam side down, top with sauce and cheese
- Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes
- Top with Greek yogurt and cilantro
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