This dish is spicy. It's cheesy. It tastes like it belongs at a Mexican restaurant. And it's under 360 calories per serving. Unless you eat the whole tray. Like my husband tried to.
- 1 medium yellow onion
- 3 garlic cloves
- 1 tsp vegetable oil
- 1 tbsp chili powder
- 1/4 tsp-1/2 tsp cayenne pepper
- 2 tsp cumin
- 2 tsp sugar
- 1/2 cup tomato sauce
- 1 cup whole tomatoes (peeled, in a can, about 5 of them)
- 1 cup water
- 16 ounces boneless, skinless chicken breast (about 2 large chicken breasts will suffice)
- 10 white corn tortillas (about 6")
- 5 ounces picked jalapeños, chopped
- 1.5 cups of 2% shredded cheddar cheese
- 1/2 tsp kosher salt
Saute chopped onion in vegetable oil.
Cover, reduce heat, cook for 8-10 min.
Add spices (cumin, cayenne, salt, sugar) and minced garlic. stir for 30 seconds to a minute (you'll smell this).
Add in tomato sauce/tomatoes/water; mash up the tomatoes so they loosen up. Let the sauce thicken for about 5-10 min.
Add chicken. Cook for about 15 minutes.
Take chicken out of sauce, when cool, shred chicken into small, tiny, pieces.
Then, drain sauce in a colander, you'll have a lot of "pulp" left over. Place chicken back in pot, and add about 1/2 cup of pulp and 1/4 cup of the sauce. Let simmer for another couple minutes.
Next, add chopped jalapenos and 1/2 cup shredded cheddar cheese, and a 1/3 cup of enchiladas sauce to chicken mix. Warm tortillas in plastic wrap in microwave for 45-60 seconds until they are pliable.
Place about 1/4-1/2 cup on filling in each tortilla. Place seam side down into a 13x9 baking pan.
Next, layer the rest of the sauce over the enchiladas and then sprinkle 1 cup of cheese on top.
Cook in oven for 20-25 minutes. Spray some tin foil with cooking spray and lay that on top of the pan. Should look like this-- enjoy!