Skinny Chicken Enchiladas

Jon and I have been on a fajita kick lately but sometimes you just need to mix things up a bit and get crazy. The result? Skinny Chicken Enchiladas! They have everything you could want from this Mexican classic including the spiciness of the sauce, heartiness of the chicken mixture and the oh so cheesy topping. And all without fat and calorie overload! This tasty dish is worthy of a place in your kitchen any night of the week!

Skinny Chicken Enchiladas (makes 5 servings):

For the enchilada sauce:

1/2 tsp coconut oil

2 garlic cloves, minced
1 1/2 cups JMTraining Marinara Sauce (or your own but macros may change slightly)
1/2 tsp chili powder
1/2 tsp ground cumin
3/4 cup organic chicken broth
salt and pepper to taste

For the chicken:

1/2 tsp coconut oil
1lb chicken breast (cooked and shredded)
1 cup diced onion
2 large clove garlic, minced
pinch of salt
1 tsp cumin
1/2 tsp dried oregano

1 tsp chipotle chili powder
1/2 cup JMTraining Marinara sauce

Assembly:

5 whole wheat flour tortillas
1 cup shredded cheddar cheese
1/4 cup green onions, sliced

1) Set the oven to 400 degrees. Place the chicken in a casserole dish and bake for about 15-20 mins or until chicken is cooked through. Set aside to cool and then shred.

2) Melt 1/2 tsp coconut oil in a medium sauce pan and saute the garlic for 1 minute. Add in the chili powder, cumin, chicken broth, marinara sauce and salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5 minutes or until thickened. Set aside.

3) Heat 1/2 tsp coconut oil in a medium sized saucepan and saute the onions and garlic on low for about 2 mins (or until soft). Then add the chicken, salt, cumin, oregano, chili powder and marinara sauce and cook 4 to 5 minutes. Set aside. 

4) Use just enough coconut oil to coat a 13x9inch casserole dish lightly. Put 1/5 cup of the chicken mixture along the centre of each tortilla wrap and roll them tightly. Place them side by side in the casserole dish, seam side down. Then top with the enchilada sauce and sprinkle with cheese. Cover with aluminum foil and bake in the oven for 20 mins. Uncover and broil for 5 mins max to brown the top. Then top with green onions and serve!

Macronutrient Breakdown (per serving):

Calories-446

Fat-18g

Carbohydrates-39g

Protein-42g

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