One of my favorite things to do when a friend has a baby is take them dinner. What new parents have time to make a yummy, healthy dinner? If you do, you are a superheroes.
I've been wanting to try these skinnytaste.com chicken enchiladas - and so when my friends Brad and Jess had their little bean Hadley, I knew just the dish to make.
What attracted me to this recipe was that everything is from scratch - sauce included. I've never made from-scratch enchiladas - usually it includes the Trader Joe's Enchilada Sauce (so delicious). So I was off into new cooking territory.
My favorite way to make chicken lately is slow-cooker - it's so juicy and tender, and shredded chicken is so versatile for the week. Just add chicken breasts into a crock pot and cover completely with water or chicken broth. Cook on high for 4 hours or low for 6 hours. Take out of the broth and shred.
Low-fat Chicken Enchiladas
For the chicken:
- 2 garlic cloves, minced
- 2 tbsp chipotle chilis in adobo sauce
- 1-1/2 cups tomato sauce
- 1/2 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 3/4 cup fat free chicken broth
- kosher salt and fresh pepper to taste
- 1 tsp vegetable oil
- 8.5 oz (2 breast halves) cooked shredded chicken breast
- 1 cup diced onion
- 2 large clove garlic, minced
- 1/4 cup cilantro
- kosher salt
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1 tsp chipotle chili powder
- 1/3 cup chicken broth
- 1/2 cup tomato sauce
- 8 (7-inch) reduced carb whole wheat flour tortillas (I used flour tortillas)
- 1 cup shredded low fat Mexican cheese
- non-stick cooking spray
- 1/2 cup chopped scallions or cilantro for topping
In a medium saucepan, spray oil and sauté garlic. Add chipotle chilis, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
Preheat oven to 400 degrees.
Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
Side condiment - I love to make this Avocado Cream. It's light and fresh and just delicious. Pairs well with any Mexican dish.
- 1/8 teaspoon grated lime rind
- 1 tablespoon fresh lime juice
- 1/4 cup light sour cream
- 2 tablespoons skim milk
- 1/2 ripe peeled avocado, diced
Combine all ingredients in a blender or food processor; process until smooth.
Little Hadley Grace is adorable, and was wide awake for our whole visit which was a treat! She's amazing. Congrats to the Greens - you grew an adorable "Green Bean."