Mexican Monday ~ Excellent Chicken Enchiladas

As we all know, it is hard to find the time to make truly healthy and delicious meals.  But, guess what… with a little bit of planning you actually can.

These enchiladas are easy, amazingly tasty and low cal!  Right-o… Low fat and low cal!

Using whole grain tortillas, low fat cheddar cheese and ground chicken, you will never… and I mean NEVER miss the ground beef or extra high calorie cheese.  You can adjust the spices if you have a family that cannot take a little heat on the back end or leave it full flavored to get that spicy Mexican goodness.  Just don’t leave out the cocoa powder.  It may seem strange but it is an amazing flavor, reminiscent of a good mole sauce.

If you are in a hurry, make up the spice blend ahead of time and you can even cook the chicken up first.

Come dinnertime, all you have to do is to assemble and heat.  It’s really that easy.

Add some yummy Mexican Lime and Cilantro rice (I’ll give you a good recipe for that later) a nice cool cucumber side salad and your good to go!

Ingredients:

3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1 clove garlic crushed
pinch salt
1 teaspoon oregano
3 cups water
1- 8 ounce can organic tomato sauce
1 package lean ground chicken (I prefer free range if I can find it)
8 – whole grain tortillas
2 cups shredded cheddar cheese ( low fat is nice)

Directions:
Fully cook ground chicken as if you were cooking for tacos.  Set aside.

  • Combine all dry ingredients in a small bowl.
  • Stirring constantly, slowly add enough of the water to make a thin paste.
  • Pour into pan and add rest of water.
  • Cook over medium heat, stirring constantly, until mixture thickens.
  • Stir in tomato sauce.
  • The amounts on the ingredients are very flexible.
  • Don’t leave out the cocoa.  It really is the best part of the recipe!

Take half of the sauce blend and mix it into the chicken and then add 1 cup of cheese.  Mix well to blend all of the ingredients.

Here is where it gets messy!

Add a bit of the sauce into the bottom of a lightly greased 9 x 13 pan and then dredge each tortilla in the sauce so it’s wet.
Put a good amount of the chicken, sauce mixture into the tortilla and roll up.  Place seam side down in the pan and repeat until the pan is filled with wraps.
Cover with the remainder of sauce and then cheese.

Bake at 350 for approx. 30 minutes till nice and bubbly.

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