Recipe adapted from Skinnytaste & eatyourselfskinny
Serves: 8 servings
INGREDIENTS
- For the sauce:
- 2 cloves of garlic, minced
- 1 can diced green chilis
- 1-1/2 cups tomato sauce
- 1 tsp. southwest chipotle seasoning (Mrs. Dash)
- ½ tsp. ground cumin
- ¾ cup fat-free chicken broth
- Salt and fresh pepper to taste
- For the chicken:
- 1 tsp. vegetable oil
- 2 chicken breasts, cooked and shredded
- 1 cup diced onion
- 2 cloves of garlic, minced
- ¼ cup fresh cilantro
- Salt
- 1 tsp. cumin
- ½ tsp. dried oregano
- 1 tsp. southwest chipotle seasoning (Mrs. Dash)
- ⅓ cup chicken broth
- ½ cup tomato sauce
- 8 (6-inch) reduced carb whole wheat flour tortillas
- 1 cup shredded low-fat Mexican cheese
- Nonstick cooking spray
INSTRUCTIONS
- In a medium saucepan, spray oil and saute garlic. Add green chilis, chipotle seasoning, 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. Saute onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chipotle seasoning, 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 ⅓ cup chicken mixture into each tortilla and roll it. Place in baking dish seam side down. Top with sauce and cheese.
- Cover with foil and bake in the oven on the middle rack for 20-25 minutes. Top with scallions if desired and enjoy!
NUTRITIONAL INFORMATION
Serving Size: 1 enchilada • Calories: 159.5 • Fat: 5.9 g • Carbs: 17.8 g • Fiber: 8.3 g • Protein: 16.2 g • WW Points+: 4 pts; WW SP: 4
