Monday, January 10, 2011

Chipotle Chicken Enchiladas

Sorry for the lack of posts last week, I came down with the flu which put me out of commission for the entire week! I hope to play catch up this week.
I am a sucker for Mexican food, especially enchiladas, so I am always trying different recipes. I always love Gina's recipes so I have had her skinny version of chicken enchiladas on my to do list for quite awhile. As always, her recipe did not disappoint. At 4 points per enchilada, you can not beat this dish! It was very easy to make and turned out delicious. It definitely has some spice to it (which we love) so if you don't like spicy food, cut back on the chipotle peppers and chipotle chili powder.


For the sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce (remove from can and chop them in their 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 cloves garlic, minced
1/4 cup cilantro, chopped
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 (6-inch) reduced carb whole wheat flour tortillas
1 cup shredded low fat Mexican cheese
Nonstick cooking spray

In a medium saucepan, heat oil, add garlic and sauté. 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 and 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.

Servings: 8
Points Plus: 4
Calories: 159.5

Linked to Fudge Ripple's Tuesday Night Supper Club, At the Well's Tempt My Tummy Tuesdays and Angie's Healthy Living Blog Watch My Weight Wednesday.


-Kasey said... [Reply to comment]

Oh I looooove me some Mexican food, especially some Enchiladas! For sure saving this recipe! :)

Alida said... [Reply to comment]

I love enchiladas... gotta give this one a try!!

Sarah said... [Reply to comment]

Those enchiladas look gorgeous...and by they way, I love the name of your blog!

Katie P said... [Reply to comment]

Ohh these look wonderful!!

Kelsey said... [Reply to comment]

Yum! Are these from the weight watchers cook book? I just got that as a gift and I'm totally loving trying all the different recipes. These look delicious, I might have to make them for dinner tonight. Can't wait to try more of your recipes :) xo, Kels

Lisa said... [Reply to comment]

oooh, I'm kind of on a Mexican kick lately too and this looks pretty guilt-free! I need to try it. Thanks!

Gina Alfani said... [Reply to comment]

Gonna have to try this one . . . and I have everything I need for dinner tonight!

Thanks for visiting my blog . . . Gina

Christina said... [Reply to comment]

@Kelsey They are from which has great WW-friendly recipes! I need to get a WW cookbook, too, they have tons of great recipes!

Sarah, Three Boys said... [Reply to comment]

Love your blog! I'm Your newest follower, hope you will stop by Threeboys and follow as well:)

Julie said... [Reply to comment]

These look so delicious!! Thanks for stopping by my blog! Love your rowhouse, how fun is that!!!

Susie said... [Reply to comment]

Yum! I have to try this soon!

e-Mom said... [Reply to comment]

Uh oh. These look REALLY good. You have cooked up my DH's favorite dish. I'll send him over right away!

e-Mom @ Susannah's {Kitchen}

Melinda said... [Reply to comment]

Only 4 points! I'm in! I've got this one bookmarked!

Christy said... [Reply to comment]

oh, i bet these are delicious! i do love chipotle and the smoky-spicy flavor they impart. thank you for sharing with tuesday night supper club!

Derek said... [Reply to comment]

I just made these. Pretty tasty!

Faith said... [Reply to comment]

Mmmmm sounds good!

Christine said... [Reply to comment]

Wow. That looks wonderful!

Anonymous said... [Reply to comment]

Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!

Kathleen said... [Reply to comment]

Yum! Those look delicious! I can't wait to give them a try.

Katie P said... [Reply to comment]

You know I love your recipes, but this one looks REALLY good :)

Featured it on my blog today!

Katie P
Food, Wine, & Mod Podge

Anonymous said... [Reply to comment]

Hey gang, not only do these look delicious, THEY ARE DELICIOUS!!!! Usually I have to tweak, etc. I did NOT for this one.

Cindeelou said... [Reply to comment]

Sorry for the anonyjmous. Couldn't figure out the rest. :P

Anonymous said... [Reply to comment]

I used your recipe as a guide and my enchiladas came out excellent. I would make it again in a heartbeat. I made them out of what I had in the house, so dark meat chicken that I shredded myself, and a type of fresh salsa instead of tomato sauce for the chicken mix (didn't have enough for both that and the topping sauce). I also used corn tortillas because on average they're less calories and fat than flour ones, and more authentic.

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