Low-Fat Chicken Enchiladas

3.11.12 - I made these last night for dinner. LOVED THEM! I used South Beach whole wheat tortillas and a mix of freshly grated cheddar and Monterey Jack. I dipped the tortillas in the sauce before stuffing with chicken. The only changes I made were not using low-fat cheese and I didn't have any cilantro so that was left out. Be sure to sauté the onions until they are completely tender.

Low-Fat Chicken Enchiladas
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Recipe By: Gina's Weight Watcher Recipes
Yield: 4 enchiladas

From Gina's blog:

I like to serve these with yellow rice, re-fried beans and a little fat free sour cream topped with chopped scallions and cilantro. Leftovers are great the next day too!

I always have shredded chicken breast on hand, I usually make a whole package of chicken breast in my crock pot to use for recipes throughout the week. Leftover chicken would also work. Look for whole wheat, low carb such as La Tortilla Factory, or Mission Low Carb Whole Wheat Tortillas.

Ingredients:

For the sauce:
2 garlic cloves, minced
1-2 tablespoon chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
3/4 cup fat free chicken broth
kosher salt and fresh pepper to taste
For the chicken:
1 teaspoon vegetable oil
8.5 ounces (2 breast halves) cooked shredded chicken breast
1 cup diced onion
2 large clove garlic, minced
1/4 cup cilantro
kosher salt
1 teaspoon cumin
1/2 teaspoon dried oregano
1 teaspoon chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce
4 (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

Directions:

1. 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.

2. Preheat oven to 400 degrees.

3. 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.

4. 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.

5. Place on baking dish seam side down, top with sauce Then top with cheese.

6. 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.