Thursday, January 6, 2011

Light Chicken Enchiladas

By: Angie Frey

This is a recipe that I adapted from Weight Watchers. You can always add more or less of the cheese, chicken and olive oil to make it more or less “light”.
Light Chicken Enchiladas
(Makes 4)
2 small cans of chopped green chiles
1 ½ tsp chili powder
1 ½ tsp cumin
1 cup chicken broth
Saute 2 small cloves of garlic in ½ tsp olive oil in a saucepan. Add the other 4 ingredients plus some salt and pepper. Bring to a boil and then simmer for 5-10 minutes.
Preheat the oven to 400.
1 or 2 boneless skinless chicken breasts
1 cup onion
2 garlic cloves
½ tsp Oregano
1 tsp salt
½ cup tomato sauce
Cook the chicken and add garlic and onions. Saute together for 2-3 minutes and then add the rest of ingredients and cook for 5 minutes.
Spray a 13x9 pan. Put mixture into a whole wheat tortilla. Add some of the sauce and a bit of the cheese and roll up. Top with the rest of the sauce and a little bit more of the cheese. Cover with foil and bake for 20-25 minutes.

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