Monday, March 19, 2012

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

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!!!

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 

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