I love Mexican food, but sometimes the nutrition is REALLY lacking. The calorie, carb and fat counts can get out of hand FAST. This recipe is SUPER filling and also lacks the calorie-dense numbers of your taqueria equivalent. I call these “healthy” because they are a MUCH healthier, cleaner version of what you might get anywhere else… however, you’re not shoving kale down your throat and not getting a TON of micronutrients here. Grain of salt on this one, but it’s a great lunch/dinner option during the week.

INGREDIENTS:

Enchilada Sauce:
1 can chipotle chilis in adobo sauce
2 cloves garlic, chopped
1 1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup reduce sodium chicken broth
Salt and pepper to taste

Chicken:
1 tsp olive oil
1 lb chicken breast (shredded)
1 cup diced white onion
2 cloves garlic, chopped
1 tsp chipotle chili powder
1/2 tsp dried oregano
1 tsp ground cumin
2/3 cup reduce sodium chicken broth
1 cup tomato sauce
Salt and pepper to taste

Enchiladas:
8 low carb whole wheat flour tortillas (I use tortilla factory)
1 cup shredded low fat Mexican cheese
non-stick spray
2 tbsp chopped cilantro to top (optional)
Sour cream OR 0% Greek yogurt to top (optional; I use greek yogurt to keep my fat and calories down)

DIRECTIONS:

***Shredded chicken is SO EASY to make. I throw raw chicken breasts in a crockpot and cover with HALF chicken broth and HALF water until the breasts are nearly submerged. Cook on low for 6 hours or high for 4. Shred with two forks–SIMPLE!

1. ENCHILADA SAUCE: Heat a large saucepan with olive oil and cook garlic for 2 minutes, stirring frequently. Add all ingredients for the sauce, stir and bring to a boil. Once boiling reduce heat to low and let simmer for 5-10 minutes.
2. CHICKEN: Heat a large saucepan with olive oil over medium heat. Cook onion and garlic on low heat stirring frequently for 2 minutes. Add the rest of the ingredients and mix together. Set aside.
3. ENCHILADAS: Preheat oven to 400 degrees, and spray a 13 x 9″ baking dish with non-stick spray. Fill each tortilla with 1/3 cup of chicken mixture, roll and add to pan. Pour enchilada sauce over the rolled tortillas. Add cheese on top. Cover with aluminum foil and bake in oven for 25 minutes.
4. Remove from heat, plate and garnish with cilantro and sour cream or Greek yogurt
5. Enjoy!

FIXATE CONTAINERS:

1 Red
1/2 Purple
1 Yellow
1 tsp

2B MINDSET:

Great for lunch!!!