Healthy Chicken Enchiladas

Submitted by Shelby

"Found on the American Institute for Cancer Research's website. A healthy, good-tasting enchilada. By the way, these enchiladas turn out huge, so one will most likely be enough for one person. Also, this does take a while to make, but it's worth it. One problem with these enchiladas is that they're high in sodium, but you can easily leave out some salt or reduce the amount of sauce you put on the chicken."

 

• Ready In: 2hrs 30mins
• Ingredients: 15
• Yields: 4 big enchiladas
• Serves: 4

ingredients

• Sauce

• 4 medium tomatoes, cut into pieces
• 6 garlic cloves, peeled
• 1 medium onion, sliced
• 9.85 ml chili powder
• 9.85 ml ground cumin
• 2.46 ml salt
• 1.23 ml black pepper

• Enchiladas

• 2.46 ml paprika
• 4.92 ml ground cumin
• 9.85 ml chili powder
• 4.92 ml olive oil
• 4 boneless skinless chicken breast halves (12 oz.)
• 4 small whole wheat tortillas
• 118.29 ml shredded fat-free cheddar cheese
• 118.29 ml diced green chilis

directions

1. Preheat oven to 400 degrees. Lightly coat a baking sheet with oil spray. Place tomatoes, onion and garlic on sheet. Bake 15 minutes or until onion and garlic are golden. Remove vegetables, cool, and transfer to a blender. Add chili pepper, cumin, salt and pepper, and puree until smooth. Set a aside.
2. Prepare enchiladas: Combine paprika, cumin, and chili powder, in small bowl. Mix in oil and just enough water to form a paste. Rube paste on chicke. Set chicken aside for 15-30 minutes. Grill or broil chicken 5 to 7 minutes on each side or until juice runs clear when pricked with a fork. Cool. Cut into thin strips.
3. Lay tortillas on a work surface. Cover each with 1/4 of the chicken, 2 tablespoons cheese, and 2 tablespoons green chile. Roll up and place in a 9 by 13 inch baking pan, seam-side down. Cover with sauce. Bake at 350 degrees 17-22 minutes or until sauce bubbles.
4. Enjoy :].

Reviews

[andivebeen]

This recipe was excellent! They tasted very similar to the famous Chuychanga at Chuy's here in Austin- without all the guilt :-) Next time I will add some cayenne to spice it up a bit. Thanks for posting this recipe!

 

[ande7897]

Immense flavor! I added a little extra spice and put some extra peppers into the sauce. I forgot to get cheese but they still turned out spectacular. As the article says, the portions are large, I ignored this since they are usually wrong but this one is right! I will be recommending this and making it in the future!

 

[Shannaleelv]

I doubled the recipe had 6 girls over and it was a hit.....we also had left overs for my husband.<br/>all the ingredients were so fresh and everyone requested the recipe to take home....So with that being said, I have to give it a great review. <br/>Loved it...I definitely added sour cream for a side and we made corn salad....Everything together was awesome!

 

[Mishka 711]

I loved this dish! I have to admit that I had to substitute some spices since I didn't check my pantry before shopping this week, but I kept it similar to what was in the list. And, it made more than 4 enchiladas, which is great because I will love it for lunch tomorrow! I've had this recipe in my cookbook for a long time, wish I didn't take so long to try it...

 

[Red Rampage]

Yummy! I used jalapenos as well to give it a spicier flavor. I also used a dollop of fat free sour cream on top when served to add just a tiny bit of a "cream" enchilada feeling to it. It turned out wonderful.