Chicken Enchiladas

Chicken enchiladas...Mmmm. One of our favorites. The recipe I've been using has very few ingredients and takes little time to prepare...I always get compliments and requests for the recipe when I make them for guests (maybe I'll post it sometime :). On the down side, it isn't the healthiest meal. I found a new, healthier recipe and thought I'd give it a try. Only 230 calories per enchilada! Recipe courtesy of Giant Food Stores! Two thumbs up.

1 Tablespoon vegetable oil
1/2 cup chopped onion
1 Tablespoon minced garlic
4 ounces diced green chilies, drained
2 cans (8 oz. each) tomato sauce (low sodium)
1 can (14.5 oz.) diced tomatoes (low sodium)
2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon flour
2 cups cooked & shredded chicken breast
1/2 cup canned black beans, rinsed & drained
1/2 cup frozen corn (fresh or canned is fine, too)
8 corn tortillas
1 cup shredded Monterey Jack or Cheddar (reduced fat)

Coat a large saute pan with oil. Saute onion and garlic until tender; add drained chilies, tomato sauce and tomatoes. Sprinkle with the cumin, garlic powder and flour. Stir well to combine. Add one cup of the sauce to the shredded chicken, mix in the rinsed and drained black beans and corn.

Microwave tortillas on high for 30 seconds to soften and make them more pliable. Coat the bottom of a 13 x 9" pan with a ladle of sauce. Divide chicken mixture among the 8 tortillas. Fold tortillas over the filling and place in the pan with the seam side down. Top with the remaining sauce and the shredded cheese.

Bake for 15 minutes in a preheated 350 degree oven until the cheese melts. Serve on a bed of shredded lettuce. Garnish with toppings like cilantro leaves, chopped scallions, low-fat sour cream, chopped tomatoes, salsa and diced avocado.


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