Tuesday, April 9, 2013

335 Calorie Chicken Enchiladas

If you are like me, you know that Tex-Mex food is the bomb.com. However, it tends to be loaded with cheese, grease, and carbs. I don't even want to know how many calories a chicken chimichanga packs in! Even the salads are loaded down with calories. I made a delicious chicken enchilada that won't leave you feeling guilty afterwards at all!



 It is pretty spicy, though- so I hope you're ready for it! I made this with my favorite spices, but you can spice it up however you want. Instead of the creole and jerk, you may want to use chili powder.
 
Serves 2, Approximately 335 Calories per Enchilada

- Pre-Heat oven to 350

 Ingredients: 
1 chicken breast (5-6 ounces, skinless, boneless)
1 tablespoon of olive oil
1 small onion, diced
3 cloves of garlic, minced
1 tablespoon of creole/blackening seasoning
1 tablespoon of jerk seasoning
1 tablespoon of crushed red pepper
1 tablespoon of ground cumin
1 15 ounce can of tomato sauce (no added sugar)
1 cup of water
A dash of salt and pepper
One lime
1 medium tomato, diced
1 small bell pepper, diced
2 cups spinach leaves, chopped
2 wheat tortillas
1/4 cup cheese (mozzarella or cheddar)

•Cook chicken however you want, just be mindful of added calories. I cooked mine on a flat pan with a little olive oil spray, half a lime, and a little salt and pepper. Cook until almost done, about 150 degrees. Chop into small, bite-sized pieces.


 •For the enchilada sauce: heat the olive oil over medium heat, then add the onions. Saute over medium heat until brown. This takes about 10 minutes. Add garlic and spices until spices are toasted. Add the tomato sauce and water. Bring to a boil, then lower heat to low and simmer until thick. This took about 15 minutes. If desired thickness is not reached by 15 minutes, add a smidgen of cornstarch. Once sauce is done, strain in a mesh strainer, pushing down on the onions to get all the juice out. You can throw the onions in with the chicken and veggie stuffing, or toss them out. Your choice.

•While the chicken and the sauce are cooking, roast the tomato, spinach, bell pepper, one clove of garlic minced, and the juice from the other half of your lime in the oven for about ten minutes, or until the spinach is wilted. I did not add any butter or oil, I just let the veggie juice do its magic to keep it juicy. These will be stuffed in the enchilada with the chicken.



 •Once the stuffing is roasted, drain, and add chicken in separate bowl.


• Heat the tortillas up, just until they are flexible. Stuff them and roll them up to form the enchiladas. Place in baking dish, and cover completely with the sauce. Top with cheese, bake for about 20 minutes. Enjoy!!

I ate my tortilla with a spinach/carrot salad on the side with balsamic vinegar and lemon. Delish!



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