Here is a great tasting and low in fat and calories chicken enchilada recipe.
2 onions, finely chopped 2 tablespoons chili powder 1 teaspoon cumin powder 4 large tomatoes, peeled and chopped ( or just cheat and use canned diced tomatoes) 1 cup fat-free, reduced sodium chicken broth 1 can (7 oz) diced green chili peppers 1/2 pound cooked boneless skinless chicken breast, finely chopped 1 cup (4 oz) shredded reduced-fat Monterey Jack cheese (fat-free doesn't melt as well) 8 corn tortillas ( 6" diameter), warmed
1. Preheat the oven to 350 degrees F. Coat a 13 x 9 baking dish with nonstick spray. Set aside.
2. Coat a large nonstick skillet with nonstick spray. Place over low heat. Add the onions. Cover and cook for 8 to 9 minutes, or until translucent. If needed, add a few teaspoons of water to the skillet to prevent the onions from scorching. Add the chili powder and cumin. Stir to coat the onions with the spices. Add tomatoes, broth and peppers (with juice). Stir to mix well. Cook for 5 minutes. Remove half the tomato mixture from the skillet. Reserve. Remove the skillet from the heat. To the skillet, add the chicken and 1/2 cup of the Monterey Jack. Stir to mix.
3. Lay the tortillas on a work surface. Spoon 1/2 cup of the chcken mixture down the center of each tortilla. Roll the tortilla around it. Place, folded side down, in the prepared baking dish. Spoon the reserved tomato mixture over each enchilada and sprinkle evenly with the remaining 1/2 cup of cheese. Bake for 25 to 30 minutes, or until bubbly.
Makes 4 servings. Per serving: 392 calories and 9 grams of fat
OJOSAZULES 3/21/06 5:51 P
I discoverd an awesome dish last weekend, but it uses on of the Cheesy Chicken Enchilada chicken helpers (from Hamburger helper). I would like to fashion it myself using brown rice and my own spices so it will have less sodium and be healthier. Does anyone have any good way to mix up enchilada sauce?
By the way, the meal doesn't actually have any chicken in it--I used the mix and added black beans, corn, diced Tomatoes and green chilies and then sprinkled some cheddar cheese over it all instead of the sour cream packet. It make a HUGE amount, I calculated up 1/4 of it and it was under 400 calories!! Anyway, if you have an enchilada seasoning recipe, it would be appreciated!! Thanks.
