Saturday, April 17, 2010

Ole! Chicken Enchiladas!

I received this cook book and my oh my the joys I am having with it.

I came across the chicken enchilada recipe and had to test it out- my style. I mean, what a better substitute for our normal taco night! I thought to myself, how do you make healthier recipes healthier? Well, I decided I didn't need to. I just changed some spices around, added some extra tomatoes, maybe a little less chili powder and a bit more cayenne. But whatever I did, I'm doing this again. If Mr. Not Your Bubbe's Kitchen says, "this is the best new dish you've made all year," I'm sure as heck making it again.

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 jalapeƱos, chopped
  • 1.5 cups of 2% shredded cheddar cheese
  • 1/2 tsp kosher salt
Directions--Preheat oven to 400

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!

Nutrition Facts

Serving Size: 2 enchiladas

Amount per Serving

Calories 358
Calories from Fat 98.0

% Daily Value *

Total Fat 10.89g
Saturated Fat 4.07g
Cholesterol 70mg
Sodium 1016.72mg
Total Carbohydrate 31.72g
Dietary Fiber 3.98g
Sugars 4g
Protein 30.08g

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