Skinny Chicken Enchiladas

Skinny Chicken Enchiladas

Servings: 6 Serving Size: 1 enchilada  WW Points+: 4 pts 

This recipe makes 6 servings—I don’t think I used enough chicken because my mixture was running low after the first few so next time I will use bigger tenderloins. My husband had 2 for dinner, I had one and then we each had the same leftovers for lunch the next day. Let me tell you something about these enchiladas… THEY. ARE. SO. AMAZING. Yes, they are time consuming and yes you have to make the sauce from scratch but they ARE WORTH IT!!!! Every bite makes you question whether or not these are actually LOW-FAT!!!! But, they are! Now when you are buying the whole wheat tortillas, look for LOW CARB options.

I originally got the idea of this recipe from another website, but again I tweaked it. The originally recipe called for chipotle chilies but I am not a huge spice lover (although my husband is) so I omitted them. I also added chicken broth to the sauce whereas the original recipe had something else that I can’t remember right now!  Anyway, here you go!!!

Ingredients: 

**NOTE: The measurements for the spices are APPROXIMATIONS because I don't measure them--I do it to taste!!!***

For the sauce:

·                     2 garlic cloves, minced

·                     1-2 tbsp adobo seasoning

·                     1-1/2 cups tomato sauce

·                     1/2 tsp chili powder

·                     1/2 tsp ground cumin

·                     3/4 cup fat free chicken broth

·                     Salt and pepper (to taste)

For the chicken: 

·                     1 tsp vegetable oil

·                     4 large chicken breasts, cooked and shredded

·                     2 cloves of fresh garlic (or minced garlic)

·                     salt

·                     1 tsp cumin

·                     1/2 tsp oregano

·                     1 tsp chili powder

·                     1/3 cup chicken broth

·                     1/2 cup tomato sauce

·                     8 whole wheat flour tortillas (try and get the reduced carb ones for fewer points!)

·                     1 cup shredded low fat Mexican cheese

·                     non-stick cooking spray

·                     1/2 cup chopped scallions & Fat free sour cream (optional: for topping & will be extra points –decide if it’s worth it! I love sour cream so I used 2 points worth since ONE enchilada is ONLY 4 points!!)

Directions:

Preheat oven to 400 degrees. Boil chicken breasts in ½ water, ½ chicken broth for 25-30 minutes, depending on size of chicken breasts. The first time I made this I used chicken tenderloins and boiled them for 25 minutes. While chicken is boiling, make the sauce.

Spray oil in a medium saucepan and sauté the garlic. Then add the adobo seasoning, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. (I know it seems like a lot of ingredients but the sauce is AMAZING) Bring the sauce to a boil and then reduce the heat to low. Let the sauce simmer for about 7 minutes. Taste it….If you like spicier sauce, add some more chili powder. Turn the heat down to low and keep it warm until you’re ready to use it. Now your chicken should be ready or close to it. Depending on how much time you have (I am very impatient, especially when I’m hungry), you can choose to let the chicken sit and cool. I, however, chose to run the chicken under cold water until I could shred it without burning my hand! With that being said, however you choose to do it, shred the chicken breasts in tiny pieces. I read somewhere to use two forks to separate them easier but I found that using my hands worked a lot quicker!

Now that you've shredded the chicken, heat vegetable oil in a skillet over medium heat and sauté onions and garlic for about 2-3 minutes. Add shredded chicken salt, cumin, oregano, chili powder, tomato sauce and chicken broth and cook for 5 minutes. Taste it..if you like it spicier, add more chili powder. Remove chicken from heat and set aside.

Get your baking dish out (I used an aluminum one and I THINK it was a 13x9). Put a spoonful of chicken mixture into each tortilla and roll it up placing in SEAM SIDE DOWN in the dish. Top with sauce and then with cheese. Cover with foil and bake for 20-25 minutes.

I added low fat sour cream and scallions on top for extra flavor! (don’t forget to add the 2 points for sour cream if you use it!)

I served this dish with fat free refried beans topped with feta cheese! YUM!!!!!!!!!!!

**PICTURES TO COME SOON!***