Skinny Taste - Chicken Enchiladas

I stumbled upon the website, Skinny Taste a few months ago and finally made a dish and it was AMAZING! I love mexican food and Gina's Skinny Chicken Enchiladas were seriously as good as a restaurant, yet healthy. I love that the recipes are low fat, have all the calorie count information and they are guiltless! It def helps the waistline with pool and beach season quickly approaching!

Side Note: I used Trader Joe's Pork Carnitas since I didn't have time to cook and shread chicken via the crockpot. While not as healthy, these enchiladas were delicious!

Skinny Chicken Enchiladas Recipe:

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 (I used Trader Joe's Pork Carnitas)
• 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 (la tortilla factory)
• 1 cup shredded low fat Mexican cheese
• non-stick cooking spray
• 1/2 cup chopped scallions or cilantro for topping

Directions:

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 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

I forgot to take a picture, but here is what they look like! SOOOO GOOD!!!

VIA

For those of you counting calories:

Servings: 8 • Serving Size: 1 enchilada • Old Points: 3 pts • Points+: 4 pts
Calories: 159.5 • Fat: 5.9 g • Protein: 16.2 g • Carb: 17.8 g • Fiber: 8.3 g 

Tuna Cakes Recipe

I found this blog, Healthy = Happy the other week and have found it quite inspiring to get healthier. My eating habits aren't the best and I need to start working out. Beach and pool season is right around the corner afterall! The other night I made these Tuna Cakes and my boyfriend LOVED them! It is super easy too!

Ingredients

• 3 cans (6 ounces each) tuna in olive oil, drained and flaked
• 1 large egg, lightly beaten
• 1/2 cup fresh cilantro, coarsely chopped, plus sprigs for garnish
• 1/3 cup plain dry breadcrumbs
• 2 tablespoons light mayonnaise
• 1 tablespoon fresh lemon juice
• 1 jalapeno chile (ribs and seeds removed), finely chopped
• 1 tablespoon olive oil

Directions

1. In a large bowl, stir together tuna, egg, cilantro, breadcrumbs, mayonnaise, lemon juice, and jalapeno. Mix gently until ingredients just hold together.
2. Using a packed 1/3-cup measure of tuna mixture per patty, shape into 8 cakes.
3. In a large nonstick skillet, heat oil over medium. Working in batches if necessary, cook cakes until golden brown and crisp on the outside, about 2 minutes per side. Serve hot, accompanied by salsa, and garnish with cilantro sprigs

I put the tuna cakes on potato rolls, added some tartar sauce and tomato. These are delicious!

Photo Via