Makes 4 servings of 2 enchiladas/serving
Macros: 435 cal, fat 15g, carbs 54g, protein 30g, fibre 9g
For the enchilada sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce
1.5 cups tomato sauce
1/2 tsp chili powder
1/2 tsp ground cumin
3/4 cup reduced sodium chicken broth
sea salt and fresh pepper to taste
For the chicken:
1 tsp olive oil
8 oz (2 breast halves) cooked shredded chicken breast
1 cup diced red onion
2 large clove garlic, minced
1/4 cup cilantro
1 tsp cumin
1/2 tsp dried oregano
1 tsp chili powder
1/3 cup reduced sodium chicken broth
1/2 cup tomato sauce
For the enchilada:
8 (7-inch) low-carb whole wheat flour tortillas (la tortilla factory )
1 cup shredded low fat Mexican cheese
non-stick cooking spray
In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles , chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
Preheat oven to 400 degrees.
Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it. Place on baking dish seam side down, top with sauce.
Then top with cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.