Light and Spicy Chicken Enchiladas

I love trying out new enchilada recipes! Here are a few I've tried in the past:

Bubble-Up Enchiladas - These aren't actually enchiladas... you use biscuits, ground turkey, and enchilada sauce, among other things. It's absolutely delicious!
Slow-Cooker Black Bean & Corn Enchiladas - These were awesome! I liked that they were meatless too. I'd like to try them in the oven this summer, while I have time!
"Skinny" Chicken Enchiladas - This recipe is actually really similar to this one! The sauce is a bit different, and these are less spicy. Yummy!
Spicy Avocado Chicken Enchiladas - We absolutely loved these!!!! Spicy and delish.

So, today's recipe is also "skinny" enchiladas! Like I said, it's similar to the above "skinny" chicken enchilada recipe... but for some reason I am blown away by this one, and honestly I can't remember the one I made in the past too well! So I think I will call these Light & Spicy Chicken Enchiladas.

** One last thing - I boiled my chicken breasts and then shredded them in my mixer! Check it out here if you haven't seen this yet. It worked like a charm!

2 cloves of garlic, minced
2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chili powder
1/2 tsp ground cumin
3/4 cup fat-free chicken broth
Salt and fresh pepper to taste

cooking spray
2 chicken breasts, cooked and shredded
1 cup diced onion
2 cloves of garlic, minced
1/4 cup fresh cilantro
1 tsp. cumin
1/2 tsp dried oregano
1 tsp chili powder
1/3 cup chicken broth
1/2 cup tomato sauce
8 (6-inch) reduced carb flour tortillas (or whatever kind!)
1 cup shredded low-fat Mexican cheese
Nonstick cooking spray

In a medium saucepan, spray oil and saute garlic.  Add chipotle chilis in adobo sauce, tomato sauce, chili powder, cumin, chicken broth, salt and pepper.  Bring to a boil.  Reduce the heat to low and simmer for 5-10 minutes.  Set aside until ready to use, and preheat oven to 400 degrees. 

Spray a medium skillet with cooking spray and heat over medium-high heat.  Saute 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 in baking dish seam side down.  Top with sauce and cheese.  Cover with foil and bake in the oven on the middle rack for 25 minutes. Top with green onions! I served with Mexican rice.

Original recipe found here.

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