Chicken Enchiladas Level Up Style
Enchilada sauce –
- Tbsp minced garlic or two garlic cloves
- 1/2 an onion
- 1 tsp cumin
- 1 tsp chili powder
- 2 cups tomato sauce
- 1 cup low sodium chicken broth
- 3 cups fresh spinach
- sea salt and pepper to taste
Chicken filling –
- 3 chicken breasts
- 1/2 of a bunch of scallions
- 2 garlic cloves
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp oregano
- 1/2 tsp cilantro
- 1 tsp extra virgin olive oil
- 1/3 cup of low sodium chicken broth
- 1/2 cup of tomato sauce
- 8 pack of low carb balance whole wheat tortillas (Mission)
- 1/2 of a package of low fat Mexican cheese
- other half of scallions chopped for garnish
Preheat oven to 450
Chop 1/2 of an onion, garlic and spinach for enchilada sauce or what I find easier place those ingredients in a food processor with enchilada sauce spices and pulse till chopped and blended together.
Saute’ in a medium sauce pan with olive oil for 5 minutes then add chicken broth and tomato sauce. Bring to a simmer for 5 more minutes then set aside.
Chop chicken, garlic and scallions, set aside half of the scallions for garnish. Or again what I found easier place those ingredients in the food processor along with chicken filling spices and pulse until chopped and blended together.
In a large skillet heat olive oil to medium and sauté all chicken filling ingredients except broth and tomato sauce for 8-10 minutes.
Add broth and tomato sauce and simmer for 5 minutes then remove from heat.
In a 13×9 inch glass baking dish, spray it with non stick cooking spray.
Put 1/2 cup chicken filling into each wrap with a pinch of Mexican cheese.
Place in baking dish and top with Enchilada sauce and remaining cheese.
Bake uncovered for 10 minutes on middle rack then place on top rack and broil on 450 for 2 to 4 minutes until cheese is melted and golden brown.
Top with Scallions and serve with greek yogurt instead of sour cream to save some calories.