Skinny enchiladas have all the the flavor and half the fat of the traditional recipe. Not only is this meal delicious but it is super easy to put together any night of the week. If you like to do meal prep, you can make a double batch of the homemade enchilada sauce earlier in the week to save yourself a step when cooking this meal. Instead of serving up rice and beans on the side, try lime scented quinoa and a crunchy cabbage slaw.
Skinny Chicken Enchiladas
For the sauce:
3 garlic cloves, finely minced
1 chipotle chile in adobo sauce, roughly chopped (remove seeds to tone down the heat, if desired)
1 1/2 cups tomato puree
1/2 tsp ancho chili powder
1/2 tsp ground cumin
1/4 tsp ground coriander
3/4 cup fat free chicken broth
kosher salt and fresh pepper to taste
For the chicken:
1 tsp vegetable oil
1/2 pound cooked and shredded chicken breast
1 small yellow onion, diced
2 garlic cloves, finely minced
1/4 cup fresh cilantro leaves, chopped
1 tsp cumin
1/2 tsp dried Mexican oregano
1 tsp ancho chili powder
1/3 cup fat free chicken broth
1/2 cup tomato puree
8 (7-inch) reduced fat whole wheat flour tortillas
1 cup shredded reduced fat Mexican cheese
non-stick olive oil cooking spray (such as Pam)
1/2 cup chopped cilantro, for garnish
reduced fat sour cream, for garnish
chopped black olives, for garnish
kosher salt and freshly ground black pepper to taste
Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: Heat a large saute pan over medium high heat and spray the pan with cooking spray. Add the garlic, chipotle chiles, tomato puree, ancho chili powder, cumin, coriander, and chicken broth to the pan. Season with salt an pepper. Bring the sauce to a boil and then reduce to a simmer and allow the mixture to cook for an additional 10 minutes. Remove from heat and set aside to cool.
Step 3: Once cooled, pour the sauce into a blender and puree the mixture until smooth. Do not do this while the sauce is hot or else you will be wearing it instead of eating it.
Step 4: In a another large saute pan, heat the vegetable oil over medium high heat. Add the onions and garlic and saute them until mixture is fragrant and onions appear translucent, about 5 minutes, stirring occasionally. Add the chicken, cilantro, cumin, oregano, chili powder, chicken broth and tomato puree. Cook the mixture for 10 minutes to allow the flavors to meld. Remove from heat and let cool slightly
Step 5: Spay a casserole dish with cooking spray. Spoon the chicken mixture in the center of the tortilla and roll it up, placing it seam side down in the baking dish. Repeat this step 7 more times. Ladle the sauce over the enchiladas and bake and then add the cheese. Cover with aluminum foil and bake for 20 to 30 minutes. Garnish with chopped olives, fresh cilantro and sour cream.