Chicken Enchiladas

I am a huge fan of Mexican food.  Well I should probably say Tex-Mex since I have never been to Mexico and doubt the accuracy of our replications, but I love them anyway.  Growing up in Texas, we of course ate it a lot and just the smell of it feels like home.  When my dad makes chicken enchiladas, he usually makes them with a cream sauce that is delicious, but for times when you want less calories it is nice to have a delicious AND healthy option, which is definitely this one from Eating for Life.

Though my dad himself would probably lot like these because they feature cilantro, but I myself could eat them once a week and be happy.  Sometimes I can’t believe that my dad doesn’t like cilantro, but when he described the experience on his mission that made him hate it, I can’t fault him for it since I had my own that bred a strong hatred of mushrooms.

But if you love a good salsa verde and love cilantro like I do (and all you other Cafe Rio lovers out there), you’ll love these!!  Feel free to leave out the cheese for less calories or lactose intolerance like I did for Aaron’s half.  He says it tastes just as good, but I like those calories myself!

Mom’s Chicken Enchiladas

Ingredients

4 portions chicken breast (about 1 lb)
4 green onions, sliced
2T fresh cilantro chopped
1 jalapeno, seeded and minced (optional)
3 cans (10 oz. each) green enchilada sauce
8 corn tortillas
1 cup reduced fat cheddar cheese, shredded
2 cups lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomato, diced
1 can (2 oz) ripe olives, sliced

Directions

1. Preheat oven to 350 degrees Fahrenheit. Lightly coat a 9×13 baking dish with cooking spray.

2. Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred chicken by pulling apart with 2 forks; set aside.

3. Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro and jalapeno; sauté for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally, until heated through, about 5 minutes.

4. Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam side down, in the prepared baking dish.

5. Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.

6. Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes and olives. Serve and enjoy.

NUTRITION: Calories 434 / Fat 13 g / Carbs 40 / Protein 39 g / Fiber 6 g

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