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.
Ingredients:
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
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
Directions:
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.
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
Directions:
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.
23 comments:
Oh I looooove me some Mexican food, especially some Enchiladas! For sure saving this recipe! :)
I love enchiladas... gotta give this one a try!!
Those enchiladas look gorgeous...and by they way, I love the name of your blog!
Ohh these look wonderful!!
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
oooh, I'm kind of on a Mexican kick lately too and this looks pretty guilt-free! I need to try it. Thanks!
Gonna have to try this one . . . and I have everything I need for dinner tonight!
Thanks for visiting my blog . . . Gina
@Kelsey They are from www.skinnytaste.com which has great WW-friendly recipes! I need to get a WW cookbook, too, they have tons of great recipes!
Love your blog! I'm Your newest follower, hope you will stop by Threeboys and follow as well:)
http://threeboys-home.blogspot.com/
These look so delicious!! Thanks for stopping by my blog! Love your rowhouse, how fun is that!!!
Yum! I have to try this soon!
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}
Only 4 points! I'm in! I've got this one bookmarked!
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!
I just made these. Pretty tasty!
Mmmmm sounds good!
Wow. That looks wonderful!
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!
Yum! Those look delicious! I can't wait to give them a try.
You know I love your recipes, but this one looks REALLY good :)
Featured it on my blog today!
Katie P
Food, Wine, & Mod Podge
Hey gang, not only do these look delicious, THEY ARE DELICIOUS!!!! Usually I have to tweak, etc. I did NOT for this one.
Sorry for the anonyjmous. Couldn't figure out the rest. :P
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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