Green Chile Chicken Enchiladas

*Warning* your place will smell so good while making these. I love enchiladas; they are usually what I order when we go get Mexican food. However, Mexican food can sometimes not be the healthiest option. These enchiladas have only 200 calories each and less than 5 grams of fat. They are full of flavor and yuminess you won’t even know they are low fat. Enjoy:)

Ingredients:

For the Filling

1 tsp olive oil

¼ cup minced white onion

2 minced garlic cloves

1 can chopped green chilies (4.5oz)

16 oz cooked shredded chicken breast (directions will follow)

1 tsp cumin

½ cup reserved chicken broth

Enchilada Sauce

1 tsp butter

½ cup chopped white onion

2 tbsp flour

1 cup reduced sodium chicken broth

3 Tbsp Jalapeños

7 oz chopped green chilies

½ cup light sour cream

8 Mission corn and whole wheat blend tortillas (I highly recommend this brand)

Directions:

1. Preheat oven to 375

For the Filling:

2. Heat a large skillet on medium and add 1 tsp olive oil, sauté onion and garlic until soft, add green chilies, reserved chicken broth, and cumin. Mix well and cover, simmer for 10 minutes.

3. Add chicken and cook until the mixture thickens

Enchilada Sauce

1. Heat a medium sized saucepan on medium and melt butter, add onion and cook until onions are soft. Stir in flour, whisk in chicken broth a little at a time, until smooth

2. Once the sauce boils and is thick add green chilies and jalapeños

3. Remove from heat and stir in sour cream

4. Spread about a ¼ of sauce or enough to lightly coat the bottom of a 13x9 baking dish

5. Place 1/3 cup chicken mixture onto tortilla and roll, placing seam side down, repeat with remaining

6. Cover with aluminum foil and bake for 20 minutes

~I did all the dishes during the baking time because I knew I wouldn’t even touch them after I ate these!

Servings-8/Serving Size-1 enchilada/Calories-200/Carbs-20g/Fat-5g/Protein-18g

How to make perfect shredded chicken

1. Get out your crock pot

2. Place chicken inside and cover with water, season with pepper

3. Cook on high for 4 hours or low for 8 hours

4. When done place on plate and shred with two forks