Skinnier Chicken Enchiladas

22 Mar

I find it really difficult to be “healthy” at a Mexican restaurant. First of all, they place a giant bowl of fried tortilla chips in front of you, and nobody expects you to just stare at it. It’s gonna end up in your belly. Tempting and basically unavoidable. Bad start, right off the bat!

Then, it seems like everything (besides the salads) on the menu is loaded with cheese, and leaves a puddle of grease on the plate… not to mention, the next day, your fingers puff up so bad from sodium overload your rings barely fit on your hands. Tastes sooo good going down, but ughhh, let’s face it, I never feel great after eating out at Mexican restaurants.

Here’s my lighter version of some at-home Mexican fare. Not so heavy on the cheese, grease or salt, but big on flavor, as Mexican should be!

For the seasoning and enchilada sauce, it’s slightly more work to make your own but it does cut down on the sodium in the dish quite a bit.
Taco Seasoning

Enchilada Sauce

 

1 pound skinless boneless chicken breast
2+ tsp Taco or Mexican Seasoning
           (cumin, onion powder, oregano, garlic powder, chili powder, paprika)
½ onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
2 small cans chopped green chiles
2 spoonfuls of sauce from can of Chipotle Chiles in Adobo Sauce
            + 1 chopped chile if you want some added heat & flavor
1 (15-ounce) can No salt added stewed or diced tomatoes
6 tortillas (corn is best, whole wheat is good)
1 cup enchilada sauce– make your own (it’ll be lower in sodium), or use a can of pre-made
1 cup shredded Cheddar and Jack cheeses

Brown chicken over medium heat in large sauté pan in oil, and sprinkle chicken with Mexican spices while cooking. Set chicken aside to cool, because you’ll be pulling it apart with your hands in a little bit.

Sauté onion and garlic until tender, then add corn, chiles, and canned tomatoes; sauté for 2 minutes.

Pull chicken breasts apart into shredded strips, or if it’s still too hot to use your hands, cut into small pieces. Add chicken to pan with the rest of the veggies.

Coat the bottom of a 9×13 pan with a few spoonfuls of enchilada sauce. Pour can of enchilada sauce in a large bowl, and dip the outside of each tortilla in enchilada sauce to lightly coat. Line up tortillas in pan, divide filling evenly between 6 tortillas and fold each tortilla over. Top with remaining enchilada sauce and sprinkle with cheese.

Bake for about 15 minutes at 350 degrees until cheese melts. Garnish with chopped green onions, light sour cream, and avocado.

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