If it isn’t evident, I love Tex-Mex. I could eat it every night and be happy. I swear that this recipe is based on a recipe I saw in SELF magazine when I was 12 years old, but honestly I don’t remember. What I do know is that it is very yummy, and goes great with a side of black beans. If you are making this the night before, do everything but wait to pour the sauce over until right before you bake.
Chicken Enchiladas
Makes 6 enchiladas
4 points per enchilada (about 200 calories)
8 oz chicken breast
1/2 cup cheese
2 scallions
1/2 green pepper, diced
1/2 onion, diced
6 small whole wheat tortillas
2 tbs + 1/2 cup salsa
1 can La Victoria enchilada sauce
Directions
-Pre-heat over 350 degrees.
-Poach chicken in enough water to cover and 2 tbs salsa. Once cooled, shred chicken and add to mixing bowl.
-Saute onions and peppers until soft.
-Add diced scallions, cheese, salsa and sauteed veggies to the shredded chicken. Season mixture with salt and pepper.
-Fill each tortilla with 1/6th of mixture. Roll up into a tube shape.
-Place each enchilada seam-side down in a sprayed baking dish. Try to find a dish that is the same width as the enchilada (if you can’t that is fine too).
-Before baking, top with enchilada sauce
-Bake 20 minutes or until sauce is bubbly.
Healthy meals to nourish your mind.
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