Retake Homemade: Chicken and White Bean Enchiladas

Welcome to the first installment of Retake Homemade!  Please check out the links at the bottom for additional recipes.  Enchiladas are something I don’t make too often.  I’m more a quesedilla kinda girl.  But these are nice for a change with just enough heat to make me happy. Pair each one up with some Mexican rice and a salad, and you’ve got a well rounded meal.  If you have your chicken prepped ahead of time or pick up a rotisserie one from the grocery, this comes together in a flash.  This makes 6 giant enchiladas at 456 calories and 13.5 grams of fat.

Ingredients:

For sauce:

• 2 cloves garlic, minced
• 2 chipotle peppers (ok this was a bit much, I’d cut this to 1 or half of one)
• 1 15 oz. can of tomato sauce
• 1/2 tsp cumin
• 3/4 cup chicken stock
• pinch of salt and pepper

For the filling:

• 1 tsp canola oil
• 1 onion, diced
• 1 tablespoon minced garlic
• 2 cups (or 1 can) white beans, drained and rinsed
• 3 cups shredded chicken
• 1 8 oz. can of tomato sauce
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp cilantro
• salt
• 1/3 cup chicken stock

Remaining ingredients:

• 1 package 8 inch low carb tortillas
• 1 package reduced fat fiesta blend cheese

Directions:

1. Combine all the sauce ingredients and simmer for 5-10 minutes, then set aside.
2. Meanwhile heat the oil.
3. Saute onion and garlic about 2 minutes.
4. Add the remaining filling ingredients and heat through.
5. Split the package of cheese in half.
6. For each enchilada, put about 2 tablespoons of cheese, and 3 heaping spoonfuls of filling.
7. Roll closed and place in a 9×13 baking dish (sprayed with cooking spray), seam side down.
8. Repeat.  You might get 8…I got 6.
9. Top with the sauce.
10. Top with remaining cheese.
11. Cover the dish with foil.
12. Bake at 400 degrees for 20-25 minutes.

Enjoy!

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