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