Guiltless Cheesy Chicken Enchiladas

One more to go until Friday, readers! I hope you all are having a wonderful week. The weather has been spectacular and I am hearing it should last all through the weekend, which makes me very happy. Saturday we are celebrating my 30th Birthday (le sigh) I'm getting up there. But I am happy to hear the weather will be nice and we can all enjoy and hold onto the warmer air for just a little bit longer.

Last night I knew John would be home later from work, so I decided to make something that I could prepare ahead of time and then pop in the oven right before he got in. Guiltless chicken enchiladas it was. I had mostly everything I needed at home, but ran out for a few items I didn't have on hand. Like chipotle chili powder. I most likely could have done without since I had standard chili powder in the cupboard, but I figured I needed a little heat in this dish. Here is everything you will need for this delicious, guilt-free dish.

  -a pound of chicken breast shredded. I cooked mine in the crockpot on high for 4 hours and then shredded with two forks. Super simple. 

-1 cup of onions 

-1 bunch of scallions

-2-4 cloves of garlic

-fat-free chicken broth 

-tomato sauce 

-1 can of chopped green chili

-low-carb tortillas

-ground cumin

-chipotle chili powder

-salt

-pepper

-part skim cheddar cheese or Mexican blended cheeses

-vegetable oil

-enchilada sauce (I prefer mild or hot for some kick)

-1 can of sweet corn kernels (I also made fire-roasted corn for a quick side)

First off, make sure all of your chicken breast is shredded and set aside. I like to prepare chicken this way on Sundays so I can use for other things like chicken salad, pots of soup or taco night.

 In a skillet, heat some vegetable oil and saute your cup of chopped and minced garlic on low heat. I like to cook them until they are a little bit soft and you can start to smell a nice garlic aroma coming from your pan. 

I then add about half of my bunch of scallions chopped and my shredded chicken. Give it a nice stir until all is blended through in your pan. 

Next, add 1/3 cup of chicken broth, 1/2 cup of tomato sauce, 1 tbsp of cumin, 1-2 tbsps of chipotle chili (depending on how much heat you like), your can of chilis, a pinch of salt and pepper. Once your seasonings and chicken are heated through, remove after about 5 minutes of cooking on medium heat. Set you chicken mixture aside. 

Preheat your oven to 400 degrees and spray a deep baking pan (I like to use a squared one) with no-stick cooking spray. Lay down a sheet of aluminum foil and place your tortilla on top. Scoop about 2 tablespoons of your chicken mixture onto the tortilla and fold from both ends placing the folded side down into the pan. I typically get 6-8 enchiladas out of the mixture.

Once you have folded all of your enchiladas, top with your enchilada sauce. This sauce can easily be made with the same spices and tomato sauce, but I secretly like the canned version better. Its easy  and just as delicious, and usually very low in calories and fat depending on the brand. I used Chi-Chi. Once your enchiladas are topped with your sauce, add your cheddar cheese and the rest of the chopped scallions from your bunch. Tightly wrap your pan in aluminum foil and bake on your top oven rack for about 35-40 minutes. You can add black beans, Spanish rice or any type of veggies as a side.. I decided to take out my wok, get it really hot and throw in some corn kernels. Once you get a nice char, remove from the heat and plate. Its a simple and sweeter side to lighten up all of that enchilada heat.

Once all the cheese has melted, remove your foil and serve!

Tonight will be a quick ordering in night (most likely salads) since I am in the office today, but I am so excited to start sharing some hearty fall recipes with you especially my healthy mini apple crisps. Stay tuned, friends! xo