So Addicted Chicken Enchiladas from the Skinny Taste Cookbook by Gina Homolka

This is a another recipe from the Skinny Taste Cookbook. Enchiladas. A Mexican/American classic. This dinner tasted good, and it certainly didn’t taste light, but it didn’t knock my socks off. However, I’m not a big enchilada fan. If you love enchiladas, you may love this dish. Also, a word of warning. This recipe was much more labor intensive than I anticipated. If you already have cooked chicken and use a pre-made enchilada sauce, however, it could be pretty quick to throw together.

Two cheesy enchiladas are about 400 calories and make for a very filling dinner.

Grade: B+

Enchiladas (I slightly altered the original recipe) 

  • 1 tsp olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1/2 cup tomato sauce
  • 1/3 cup chicken broth
  • 8-10 ounces of shredded, cooked chicken
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 8  8″ low cal tortillas (~ 60 calories each)
  • 1 1/2 cup enchilada sauce
  • 1/2 cup light cheddar cheese
  • 1/2 cup fat free cheddar cheese
  • 1/2 cup chopped cilantro
  • 2 chopped scallions
  • light sour cream, optional

Set oven to 400 degrees.

In a non-stick fry pan, sauté the onions and the garlic in olive oil for 2 minutes. Add the tomato sauce, chicken broth, cooked chicken, 1/4 cup chopped cilantro, and spices. Simmer 5 minutes.

Grease 13 x 9 pan. Put 1/3 cup of chicken mixture into each tortilla. roll tightly and place, seam side down, in pan. Pour enchilada sauce over the pan. Sprinkle cheese. Cover with aluminum foil and back for 20 minutes. Remove from oven and sprinkle remaining cilantro and scallions.

Enchilada Sauce

  • 1/2 tsp olive oil
  • 4 garlic cloves, minced
  • 1 1/2 cup chicken broth
  • 3 cups tomato sauce
  • 2 Tbsp chipotle chile in adobo sauce, chopped (I used a food processor to blend a large can of chiles)
  • 1 tsp chili powder
  • 1 tsp cumin

Heat olive oil in sauce pan over medium heat. Sauté garlic 1-2 minutes. Add remaining ingredients and bring to a boil, reduce to low head and simmer for 10 minutes.

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