If you know me, you know I would probably choose to eat Mexican every day if it was possible. Unfortunately, Mexican restaurants don’t usually have your waistline in mind. Well, I’ve found a way to eat my favorite chicken enchiladas in a healthier way. It’s high in protein & fiber but low in calories & carbs! This recipe is fairly simple and so delicious!
Ingredients:
5 large chicken breasts, cooked and shredded
2 cups of chicken broth (I used broth from cooking my chicken breasts)
1 can of Rotel Original Diced Tomatoes and Green Chiles (any diced tomatoes will work)
1 can of Enchilada sauce
1 cup of salsa
2 tsp taco seasoning
1 8-oz. package of low-fat cream cheese OR 1 cup of low fat cottage cheese, blended smooth
1 can corn, drained (15.25 oz.)
1 can black beans, drained
1 cup- 1 ½ cup of reduced fat sharp cheddar cheese (depending on how much you like cheese!)
1 cup- 1 ½ cup of reduced fat sharp cheddar cheese (depending on how much you like cheese!)
7 whole wheat tortillas... I used Chi-Chi's!
(Serves 12)
1. Preheat oven to 375 and spray a 9x13 baking dish with
non-stick spray.
2. Mix shredded chicken, Rotel, enchilada sauce, salsa, taco
seasoning, and cream cheese (or cottage cheese) in a large bowl.
3. In another small bowl, mix black beans and corn.
4. Pour chicken broth in a shallow bowl or pan and lightly dip
tortillas in broth.
5. Line the bottom of your dish with 3 tortillas. Spread a
layer of the chicken mixture over your shells.
6. Now spread a thin layer of the
corn & bean mixture.
7. Layer 2 tortillas then repeat the chicken layer and bean
layer. Repeat all 3 layers once more.
8. Sprinkle shredded cheese on top.
9. Bake for 30 minutes or until the middle of the dish is
bubbling.
Dig in!
-A
