Chicken Enchiladas

These are so delicious and filling! Best part is you can have two enchiladas and a side of beans (or salad? anyone?) and it can be a meal for under 400 calories! Which leaves room for dessert, you're welcome. If you have a bunch of bell peppers on hand and no tortillas, then you could easily turn this recipe into enchilada stuffed peppers. Which would be so delicious, cut calories, and definitely cut carbs. 

Chicken Enchiladas
      serves 8, recipe can easily be halved

• 1 lb boneless skinless chicken breasts, boiled in water and shredded
• 28 ounce can red or green enchilada sauce
• 1 cup shredded Mexican blend cheese, or whatever cheese you prefer
• 16 small corn tortillas
• 4 ounce can mild diced green chiles
• 15 ounce can low sodium whole kernel corn, drained
• half of a medium white onion, diced
• 1 tsp olive oil
• 1/4 tsp ground cumin
• 1/4 tsp chili powder
• salt and pepper to taste

In a pot large enough to hold the chicken breasts add enough water to cover the chicken, cover with a lid and bring it up to a boil over high heat. Reduce heat to low and simmer for 20 minutes or until the chicken is no longer pink. Remove the chicken and place in a bowl to cool. Preheat oven to 350 degrees Fahrenheit. In a skillet over medium heat add the teaspoon of olive oil and the onions and cook until translucent. Add the cumin and chili powder and cook until fragrant, then add the green chiles and corn and turn heat down to low. I was actually shredding up my chicken while the onion mixture was cooking, then I added the shredded chicken into the skillet along with about 1/2 a cup of the enchilada sauce. Stir over low heat to combine everything. 

In a large baking dish add enough enchilada sauce to cover the bottom of the dish. I always microwave my tortillas to soften them, if you try to roll cold or room temperature tortillas they will tear and fall apart. Wrap the tortillas in a damp paper towel and microwave for two minutes. Take a tortilla and place a couple spoonfuls of the chicken mixture into the center. Roll it up, and place it seam side down into the dish. Continue with the remaining tortillas, I had about a 1/2 cup of the filling leftover. I didn't subtract the leftover filling from the overall recipe because that would be complicated to estimate. Top the enchiladas with the rest of the enchilada sauce, and then top with the shredded cheese. Bake at 350 F for 30 minutes, or until browned and bubbly on top. Serve with a dollop of non-fat Greek yogurt and sliced green onions. Enjoy!

Per serving (two enchiladas): 288 calories, 9 grams of fat, 29 grams of net carbohydrates, 18 grams of protein.