This was a week or so ago, but I’m just now getting around to posting about it. After a hankering for Mexican food, the wife and I had our choices narrowed down to fajitas or enchiladas. Based on the title of this post, I’m pretty sure you can guess which choice won out.
The wife went to her, what seems to be “go to site” these days and found a pretty healthy chicken enchilada recipe from Skinnytaste. The enchiladas themselves are pretty bare bones, but that actually is a good thing. It allows you to manipulate the recipe a bit and add in other ingredients that make the enchiladas more to your liking.This is another recipe we’ve done recently that has used chipotle chilies in adobo sauce. The adobo sauce has such a great smoky flavor to it and spice, that I could slather it over a shoe and be satisfied with my dinner.
To speed dinner along we cut some corner and used a rotisserie chicken from Kroger instead of cooking it up ourselves. It definitely saved time and allowed for the chicken in the enchiladas to be super moist. Now, using the measurements in the recipe we only were able to get six enchiladas. Obviously for the two of us this was not an issue, but the mixture didn’t seem like it would spread out to eight full enchiladas. Once they were assembled it was into the oven while we got our side dish put together.
On the same blog, the wife found a recipe for Fiesta Lime Rice. It’s another simple enough recipe to throw together. In this case it came together while the enchiladas were cooking in the oven. In another time saving move we used a bag of microwavable rice to cook up. I know you may be thinking that rice in a microwave is gross, but it’s not. And for cooking up in a little amount of time it’s a win-win for us.
Once we got everything together and out of the oven, I slapped some low fat sour cream on top (the fat free sour cream is awful), I was ready to dig in. I will say that they had a pretty good kick to them. I think next time we would add more chicken and fill the enchiladas with some other things possibly like beans or corn, but overall a good meal.
One last note…in my quest to find things to drink that are diet and made with Splenda I found one of my favorite high school drinks, Ale-8 has a diet version. Guess what, it’s also made with Splenda. SCORE! Now when I allow myself one diet soda at lunch or dinner, I can choose one of these bad boys. I will say it complemented my enchiladas quit nicely.
Low-fat Chicken Enchiladas
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
- 1 cup shredded low fat Mexican cheese
- non-stick cooking spray
- 1/2 cup chopped scallions or cilantro for topping
- In a medium saucepan, spray oil and sauté garlic. Add chipotle 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 until ready to use.
- Preheat oven to 400 degrees.
- Heat the vegetable oil in a medium skillet over medium-high heat. 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.
- Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
- Place on 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. (Extra points) Makes 8 enchiladas.
Fiesta Lime Rice
- 1 1/2 cups cooked long grain rice
- 3/4 cup canned black beans, rinsed and heated
- 3/4 cup cooked corn
- 1 large tomato, diced
- 1 large scallion, diced fine
- 2-4 tbsp chopped cilantro (to your liking)
- 1 tbsp fresh squeezed lime juice
- salt to taste
- In a large bowl, combine hot rice, heated corn, heated beans, tomato, scallion, cilantro, lime juice and salt if needed. Toss and serve.