Chicken Enchiladas


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Who doesn’t love Mexican Food? Well now you can make your own chicken enchiladas that are restaurant quality good but healthy on the waistline!





Chicken Enchiladas

1 medium onion, chopped fine

1/2 t vegetable oil


3 medium garlic cloves, minced

2 T chili powder

2 t ground cumin

2 (8 oz) cans tomato sauce

1 c water

1 lb boneless, skinless chicken breasts

ground black pepper

8 oz shredded reduced fat cheddar cheese (I used reduced fat mexican blend)

1 (4 oz) can pickled jalapenos, drained and chopped

1/2 c minced fresh cilantro leaves (I used an entire cup of cilantro but Keith and I love that flavor)

12 (6 in) corn tortillas

Preheat the oven to 400. Combine the onion, oil, and 1/2t salt in a large saucepan. Cover and cook over medium-low heat until the onion has softened, stirring often, about 8 -10 min. Stir in the garlic, cumin, chili powder, sugar, and cook about 30 sec or until fragrant. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 min.

Nestle the chicken into the sauce. Reduce heat to low, cover,a nd cook until the chicken is no longer pink, 15-20 minutes.

Transfer chicken to a plate and allow to cool. Season the sauce with salt and pepper to taste.

Shred the chicken and toss with 1/2 cup sauce, 1 cup cheese, jalapenos, and cilantro and season with salt and pepper.

Warm up the tortillas until pliable. Place 1/3 c chicken mixture in the middle of each tortilla and tightly roll each tortilla around the filling. Lay them seam side down in a 9×13 in baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Pour 1 cup of remaining sauce over the enchiladas and top with 1 cup cheese. Cover the dish with foil and bake 20-25 minutes. Remove foil and continue to bake another 5 minutes or until cheese browns.

Nutritional Info: (2 enchiladas per serving) 350 Calories; 10g Fat; 908mg Sodium; 37g Carbohydrates; 7g Fiber; 33g Protein

Recipe provided by Kelly Bruneman.  Read more at her blog at:

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