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Chicken Enchiladas 2012



My New Year’s Resolution (if you can call it that) is cleaning up the blog a bit. There are posts where I promise to post a picture later that I never did or an additional recipe that I never did. If you see any of these posts please, please, PLEASE hit me up. I need to fix it!

So my inaugural effort is my chicken enchiladas. I have a nice (albeit LONG) instructional video on how to make them but never posted the full recipe. Well, here it is!

These are a good recipe for when you want to be “bad” while being good. The ingredients all stand up nutritionally. You’ve got good fiber, protein, veggies, low-fat, the whole nine. For newbies, I’m sorry but you probably shouldn’t eat this. BUT…if it helps…you have these to look forward to!

Nik’s Chicken Enchiladas

Ingredients

1 lb. chicken breast meat, diced into small pieces
1 small onion, finely diced
1 small green pepper, finely diced
1 packet taco or fajita seasoning (whichever you like best)
1 package whole-wheat, low-carb tortillas (I use La Tortilla Factory taco-size)
2 c. shredded Mexican cheese, divided
1 can enchilada sauce

Directions

Preheat oven to 350 degrees.

Spray a pan down well with nonstick cooking spray and allow it to heat up. Add chicken and begin to brown diced pieces, chopping them smaller with a spatula as they cook.

When chicken is about half done, add the onions and peppers and continue cooking, mixing chicken and veggies together, until chicken is completely done.

Transfer to a bowl and mix with seasoning packet thoroughly.

Take tortillas out of package and microwave about 15 seconds to make the more pliable.

On a flat surface, lay out your tortilla. Take a slotted spoon and spoon about 1/3 c. of the chicken mixture to one side of the tortilla. Add a tablespoon or two (your choice) shredded cheese.

Starting with the side the chicken is on, roll the tortilla into a tube shape and fit it into a 9 x13 casserole dish. Repeat until you run out of tortillas or chicken meat – whichever happens first! (For me this makes about 8 enchiladas – your mileage may vary).

After enchiladas are all lined up in the casserole dish, empty the enchilada sauce over them and top with remaining cheese.

Bake in a 350 oven for about 30 minutes or until cheese is completely melted!

I can eat one of these, topped with salsa and Greek yogurt and a side of fat-free refried beans. But that’s now. When I was newer out, I cut one in half and ate it the same way with a smaller portion of all the same things. The divas love these and although they know it is low-fat/lower-carb they don’t care.

Just goes to show…good taste trumps everything!

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3 comments

  1. yum 🙂 I have also just simmered leftover chicken in sauce before building everything and just poured the remaining sauce on top! Great way to use leftover chicken that might have been too dry.

  2. Recipe looks great. I love enchiladas.

  3. I love trader joes enchilada sauce it is the bomb!!! gonna use that in this recipe!