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Skinny Chicken Enchiladas Recipe

   
 

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     Skinny Chicken Enchiladas

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   4
Preptime   45mins

Ingredients
2 whole chicken breasts (cooked and shredded)
2 tablespoons olive oil
1 small onion (diced)
1/2 bell pepper (diced)
2 fresh garlic cloves (minced)
1 tablespoon chipotle peppers (minced)
1 tablespoon adobo sauce
1/4 cup all purpose flour
1 teaspoon cumin
 
1 1/2 cups low sodium chicken broth
1/4 cup water
3/4 teaspoon kosher salt
1/8 black pepper
8 whole wheat tortillas
1/2 cup muenster cheese (grated)
sour cream (optional)
hot sauce (optional)

Instructions
Lightly spray the bottom of a 13x9 baking dish and set aside and preheat your oven to 400 degrees. In a large skillet over medium heat add the two tablespoons of olive oil. Add diced onion and peppers and cook, stirring occasionally, until the onions are translucent and the peppers are soft, about 5 minutes. Add in the mince garlic and cook for one minute. Add in the flour, cumin and the tablespoon of diced chipotle peppers, stir. Whisk in the broth and water. Add in the tablespoon of adobo sauce if desired and simmer over medium heat until the sauce has thickened. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper, taste and adjust seasonings.
Add a cup of the enchilada sauce to the shredded chicken. Measure and spread 1/4 of a cup of the sauce in the bottom of the prepared pan. Wrap the 8 whole wheat tortillas in a damp paper towel and microwave for one minute.
Spoon a little of the chicken mixture down the center of each tortilla, tuck and roll, placing it seam side down into the baking dish. Pour and spread the remainder of the sauce over top of the enchiladas and top with the half cup of grated Muenster cheese.
Bake, uncovered, in your preheated 400 degree oven for 15 minutes or until the cheese has melted and bubbly.
Serving Suggestions
Serve two with a dollop of sour cream, hot sauce and torn cilantro.


Originally Submitted
7/30/2013





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