Comfort food, low-cal and super easy: Chicken Enchiladas

photo c/o myrecipes.com

Who doesn’t love Mexican food? Especially easy, tasty, low-calorie Mexican food.  My mom’s been making this dish for quite sometime and it’s a favorite comfort food of mine.  However I’ve taken her recipe and found a few tricks to make it even more low-cal, protein packed and full of flavor.

Here’s what you will need to get started.

  • 9×13 baking dish
  • 2 large Chicken Breasts
  • 10 oz Frozen Chopped Spinach (thaw, drain all water) + a couple handfuls of raw spinach
  • 4 Scallions, diced. (save some for the top of the dish)
  • 4 tbsp Cilantro, roughly chopped
  • 1/2 can black beans, drained (optional)
  • ½ cup Plain Fat Free Yogurt
  • 8 oz low-fat Sour Cream
  • 1/4 cup skim milk
  • ½ Tbs Salt
  • 1 tbsp Cumin
  • 1/2 cup of onion, sauteed(do not heavily brown, this will change the white sauce color)
  • 1 Garlic clove, minced and added to onion saute
  • 1 can of Green Chiles, drained (you pick your heat!)
  • 1.5 cup of Colby Jack Cheese or Queso Fresco (again, your choice)
  • 2 pkg flour tortillas (6-8 count each)

1. Pre-heat oven to 350*F

2. Season the chicken with S&P. Sauté, let rest and cool, then pull apart (shred).

3. Combine all sauce ingredients in a large bowl. Taste to season (might need more salt or cumin depending…)

4. In your 9 x 13 dish add a thin layer of sauce to the bottom.  Filling one tortilla at a time, gently add a dollop of sauce, chicken and a few pinches of cheese, roll then layer side by side in the pan. repeat, repeat, repeat.  Disperse the remainder of the sauce on top of the enchiladas cover every inch*. Sprinkle with scallions and add cheese.

Note*covering the entire dish will prevent burning, drying or, or unpleasant, rock hard, tortilla sections.

Bake at 350*F for 30 minutes

Easy, peasy!  Serve with Mexican rice and margaritas for best results.

Ole!

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