Skinny(er) Chicken Enchiladas

Photo updated November 2015

Happy Thursday ladies! I have to tell you about a recipe I made not too long ago that my husband just raved about. We love Mexican food but cooking it at home can be so labor intensive. I made some delicious tomatillo enchiladas for Cinco de Mayo once but it took the better part of an afternoon. No one has time for that after work!

This recipe was inspired by Skinnytaste’s chicken enchiladas and I just tweaked it to make it my own. I also used canned enchilada sauce but there is a great recipe for homemade on Gina’s website. To be honest, when I cook after working all day and going to the gym after, I just like something that’s semi-healthy, delicious, and can be ready in under an hour.

I made this recipe with whole wheat fajita sized tortillas and used a 2 qt. baking dish to make smaller portions. This recipe calls for 2 cooked, shredded chicken breasts. I put mine in the crockpot before I left for work (covered with water and a little broth) and they were ready and so tender when I got home. You could also use a rotisserie chicken or bake two breasts and shred after.

You will need:

• 2 cooked, shredded chicken breasts 
• 1 small can of enchilada sauce
• 1 tsp vegetable oil
• 1 small onion, diced
• 2 large cloves garlic, minced (I usually just use the canned stuff)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp oregano
• 1/2 cup low sodium tomato sauce
• 1/3 cup low sodium chicken broth
• Hot sauce to taste (I like Topatio or Frank’s)
• About 1 cup of low-fat Mexican/fiesta blend cheese
• 6 fajita sized whole-wheat tortillas
• Non-stick spray, such as Pam
• Green onions for topping

Preheat the oven to 400.

Using a medium skillet, heat the vegetable oil over medium-high heat. Saute onions and garlic on low for about 2 minutes, or until soft. Add cumin, chili powder, oregano, tomato sauce, chicken broth, and hot sauce. If you don’t love spice, you can leave this step out. Mix well then stir in chicken. Cook for about 4 minutes so everything is heated through. Then, remove from heat.

Spray a 2 qt. baking dish (this is the size smaller than a 9 x 13 but you could also use one of those if its all you have) with non-stick spray. Fill each tortilla with chicken mixture and roll it. Place, seam side down, into the baking dish.

Top with sauce. You probably will not use the entire can. Just use as much as needed so that the enchiladas are covered with a little sauce dripping down to the bottom. Then, top with cheese.

Cover with foil and bake for 20-25 minutes. Remove foil and top with scallions. Yum!