58.2010YIP - Saturday night dinner

58.2010YIP – Saturday night dinner

58.2010YIP - Saturday night dinner

Who says Chicken Enchiladas can’t be good for you?! It was yummy, spicy, and filling. I served it with corn black bean salsa (which we ate as a salad).

Chicken Enchiladas
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 2 enchiladas • Calories: 342 • Points: 6 ww pts

For the sauce:

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

For the chicken:

* 1 tsp vegetable oil
* 8.5 oz (2 breast halves) cooked shredded chicken breast
* 1 cup diced onion
* 2 large clove garlic, minced
* 1/4 cup cilantro
* kosher salt
* 1 tsp cumin
* 1/2 tsp dried oregano
* 1 tsp chipotle chili powder
* 1/3 cup chicken broth
* 1/2 cup tomato sauce

* 8 (6-inch) reduced carb whole wheat flour tortillas
* 1 cup shredded low fat Mexican cheese
* Nonstick cooking spray

In a medium saucepan, spray oil and sauté garlic. Add 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.

Preheat oven to 400 degrees.

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.

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 on baking dish seam side down. Top with sauce and cheese. 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.

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