Half Calorie Chicken Enchiladas
These Chicken Enchiladas have all the flavor of an authentic Mexican restaurant but only half the calories. This is an easy 20 minute dinner.
medium white onion
unsalted chicken broth
can unsalted tomato sauce
red pepper flakes
15 oz shredded chicken breast
can unsalted black beans
drained and rinsed
Colby Jack cheese
Optional toppings: tomatoes
cilantro, jalapeno, sour cream
Preheat broiler or oven to 350 degrees.
Shred chicken breast from rotisserie chicken and chop onion.
Combine the first 9 ingredients in a large saucepan. Stir with a whisk.
Bring the sauce to a boil and then let thicken 2 minutes.
Reserve 1 1/2 cups of sauce.
Add chicken and beans to the pot and heat through, about 2-3 minutes. Remove from heat.
Wrap tortillas in damp paper towels and microwave for 30 seconds.
Spoon 1/3 cup of chicken mixture into each tortilla and roll up.
Place chicken enchiladas seam side down in a large glass pan sprayed with cooking spray.
Pour reserved enchilada sauce over the top and press in between tortillas.
Sprinkle with cheese.
Broil for 2-3 minutes or bake at 350 degrees for 10 minutes or until cheese is melted.
Top with tomatoes, cilantro, and sour cream.
Optional: Add chopped jalapeno or chipotle in adobo sauce into enchilada sauce for a spicy kick.
Recipe adapted from Cooking Light magazine