I love making dishes that can be eaten for dinner for several days. They mean less cooking and less cleaning when I come home from work. I usually tend to make soups and chilis, but last week I decided to try enchiladas, cooking the chicken in advance to last a few meals. Derek and I loooove mexican food, and this recipe is much healthier than a restaurant's version.
Skinny Chicken Enchiladas
Ingredients:
corn or flour tortillas
1 1/2 cups shredded low fat Mexican cheese
cilantro (optional)
fat free or light sour cream (optional)
chopped scallions (optional)
3 chicken breast halves
1 can of chipotle chilis in adobo sauce
2 medium onions
4 cups tomato sauce
3 cloves of garlic, minced
2 tsp cumin
2 tsp chili powder
Directions:
Preheat oven to 300. Combine all but the first 2 ingredients in a large, oven-safe pot or dutch oven. Cook chicken in sauce at 300 for 30 minutes, or until cooked through.
Once the chicken is fully cooked, pull the breasts out of the sauce and pull into small pieces using two forks. Recombine the pulled chicken with the sauce.
Put 1/3 cup chicken mixture into each tortilla and roll, placing them in a baking dish seam side down. Top with sauce and cheese, and bake in the oven for 15 minutes, or until the cheese is melted and the edges of the tortillas are crispy.
Top with cilantro, sour cream, and scallions to taste.
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