March 19, 2012

• Healthy Chicken Enchiladas - So Yum!

  This is probably one of my favorite recipes from the Curves Complete program. I use low-carb whole wheat flour tortillas because I'm not a big fan of corn tortillas, and a couple of other "free" alterations.

  

  Chicken & Cheese Enchiladas

  • 1 lb boneless skinless chicken breast
  • 1 medium onion
  • 2 oz fresh spinach leaves
  • 8 tortillas
  • 1 cup green enchilada sauce (or tomatillo salsa)
  • 8 oz light mozzarella cheese (sometimes I substitute queso blanca)
  • 8 Tbsp. light sour cream (optional)
  • Diced green onion

  1. Cook chicken breast and shred. I find it easiest to bring it to a boil and boil 15 minutes.
  2. Dice onion and chop spinach leaves. Saute together until both soften.
  3. Mix chicken breast, vegetables and 1/2 of the cheese. (This is where I sprinkle in some cilantro and add a small can of diced green chilies to make it a little spicier.)
  4. Fill tortillas with chicken and vegetable mix. Roll to enclose, placing seam side down in a casserole dish.
  5. Top enchiladas with tomatillo salsa/enchilada sauce and remaining shredded cheese.
  6. Bake at 350-degrees F until the cheese is melted.
  7. Garnish with sour cream and diced green onion.

  • 9:51 pm
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