This seems like a long and hard recipe, I was a bit overwhelmed when I first read it but once I dove in I was surprised at how easy it really was. It’s another skinny recipe from Gina! I served mine with a parmesean cous cous which ended up being a great mix, and of course a margarita!
1 tsp vegetable oil
8.5 oz (2 breast halves) cooked shredded chicken breast
1 cup diced onion
2 large clove garlic, minced
1 tsp cumin
1/2 tsp dried oregano
1 tsp chili powder
1/3 cup chicken broth
1/2 cup tomato sauce
6 (7-inch) reduced carb whole wheat flour tortillas
1 cup shredded low fat Mexican cheese
non-stick cooking spray
In a medium saucepan, spray oil and sauté garlic. Add 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, 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. Roll 7-8 tortilla’s.
Place on baking dish seam side down, top with sauce, then the cheese.
Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.
My funny story to this one is I forgot to cover it with aluminum foil, a bit dry on the top, crunchy even but it was still really good! See even a whoops can still come out good!
Servings: 8 • Serving Size: 1 enchilada
Fat: 5.9 g
Protein: 16.2 g
Carb: 17.8 g
Fiber: 8.3 g