A lower-calorie version of a Mexican favorite (400 calories for two enchiladas), I found this recipe from May 2014 in Cooking Light. Although it has more than a dozen ingredients, it’s not a complicated recipe. It does involve a bit of chopping, so be forewarned:). Use a store-bought rotisserie chicken to provide the 8 oz of chicken you’ll need to prepare this dinner and have lots of chicken left over for a meal another day.
Save time and get your chopping done upfront: onion, tomatoes and cilantro stems.
3/4 cup chopped onion (either white or yellow onions are fine.)
3/4 cup unsalted chicken stock
1/2 cup store-bought salsa verde
1/3 cup finely chopped cilantro stems (Full Disclosure No. 1: 1/3 of a cup of stems is a lot, and I ended up with about 1/6 of a cup and did not feel one ounce of guilt. Pull the cilantro leaves from the stems and reserve because you.ll need the leaves later as garnish for the finished dish.)
1 Tbs sliced pickled jalapeno peppers (Full Disclosure No. 2: As I’m not a fan of jalapeno peppers, and have never tried pickled jalapeno peppers, I omit this ingredient when I make the recipe, and I don’t miss it. If you like heat, then by all means, add it in.)
5 tsp all-purpose flour
1/2 tsp ground cumin
2 garlic cloves, thinly sliced
8 oz shredded skinless boneless rotisserie chicken breast (about 2 cups)
3/4 cup chopped tomatoes
3 Tbs reduced-fat sour cream
1 ripe peeled avocado, coarsely mashed
8 (six-inch) corn tortillas
4 oz reduced-fat shredded sharp cheddar cheese
2 Tbs cilantro leaves
Place oven rack in lower third of your oven and preheat broiler to high.
Prepare your chopped onions, tomatoes and cilantro stems.
Combine first eight ingredients (or seven if you want to be jalapeno free) in a sauce pan on the stove top on medium heat, stopping before you get to the chicken.
This is where you would add in the 2 Tbs of sliced pickled jalapeno peppers (No picture because this cook is not a fan).
Stir these combined ingredients with a whisk, bringing to a boil.
Reduce the heat and simmer for four minutes. Stir in chicken, cooking one minute or until heated through. Remove the pan from the heat.
Add in the tomato, sour cream and avocado.
Stack the eight six-inch corn tortillas, placing each of them in between damp paper towels on a plate and microwave on high for 45 seconds.
Remove tortillas from microwave. Spoon 1/3 of a cup of the chicken mixture into an 11×7 glass or ceramic baking dish, spreading as evenly as you can.
Spoon 1/3 of a cup of the chicken mixture into the center of each tortilla and roll them up.
Top the enchiladas with the shredded cheese and place the baking dish in the oven to broil for three minutes or until the cheese has melted. Sprinkle with the 2 Tbs of the reserved cilantro leaves. Enjoy!
Serving Size (two enchiladas)
Cal: 400; Fat: 18 g (Sat fat: 6.5 g); Chol: 75 mg; Sodium: 620 mg; Fiber: 7 g; Carbs: 33 g; Pro: 29 g.