Skinny Chicken Enchiladas

By sheilaolim

If you're an enchilada lover like me, you will love these!! Enchiladas are always my dish of choice when I go out for Mexican and this recipe is as good as any recipe you'll find in a restaurant (if not better) without all the fat!

Calories: 159.5 • Fat: 5.9 g • Protein: 16.2 g • Carb: 17.8 g • Fiber: 8.3 g

Ingredients

• For the sauce:
• 2 garlic cloves, minced
• 1-2 tbsp chipotle chilis in adobo sauce
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup fat free chicken broth
• kosher salt and fresh pepper to taste
• For the chicken:
• 1 tsp vegetable oil
• 8.5 oz (2 breast halves) cooked shredded chicken breast
• 1 cup diced onion
• 2 large clove garlic, minced
• 1/4 cup cilantro
• kosher salt
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp chipotle chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce
• 8 (7-inch) reduced carb whole wheat flour tortillas (la tortilla factory)
• 1 cup shredded low fat Mexican cheese
• non-stick cooking spray
• 1/2 cup chopped scallions or cilantro for topping

Details

Servings 8

Preparation

Step 1

In a medium saucepan,
sprayoil and
sautégarlic.
Addchipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.
Bringto a boil.
Reducethe heat to low and
simmerfor 5-10 minutes.
Set asideuntil ready to use.


Preheatoven to 400 degrees.


Heatthe vegetable oil in a medium skillet over medium-high heat.
Sautéonions and garlic on low until soft, about 2 minutes.
Addchicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and
cook 4 to 5 minutes. Remove from heat.

Spraya 13 by 9-inch glass baking dish with non-stick spray.
Put1/3 cup chicken mixture into each tortilla and roll it.

Placeon baking dish seam side down,
top with sauce... Then top with cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.
Top with low fat sour cream or scallions if you wish.