Photo updated November 2015
Happy Thursday ladies! I have to tell you about a recipe I made not too long ago that my husband just raved about. We love Mexican food but cooking it at home can be so labor intensive. I made some delicious tomatillo enchiladas for Cinco de Mayo once but it took the better part of an afternoon. No one has time for that after work!
This recipe was inspired by Skinnytaste's chicken enchiladas and I just tweaked it to make it my own. I also used canned enchilada sauce but there is a great recipe for homemade on Gina's website. To be honest, when I cook after working all day and going to the gym after, I just like something that's semi-healthy, delicious, and can be ready in under an hour.
You will need:
- 2 cooked, shredded chicken breasts
- 1 small can of enchilada sauce
- 1 tsp vegetable oil
- 1 small onion, diced
- 2 large cloves garlic, minced (I usually just use the canned stuff)
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 cup low sodium tomato sauce
- 1/3 cup low sodium chicken broth
- Hot sauce to taste (I like Topatio or Frank's)
- About 1 cup of low-fat Mexican/fiesta blend cheese
- 6 fajita sized whole-wheat tortillas
- Non-stick spray, such as Pam
- Green onions for topping
Preheat the oven to 400.
Top with sauce. You probably will not use the entire can. Just use as much as needed so that the enchiladas are covered with a little sauce dripping down to the bottom. Then, top with cheese.
Cover with foil and bake for 20-25 minutes. Remove foil and top with scallions. Yum!