One of the tasty advantages of living in the Rio Grande Valley is the abundance of quality ingredients to create favorite Mexican recipes. High on the list of my favorite Mexican dishes are enchiladas pollo (chicken enchiladas). Unfortunately, when enjoying them at any of a number of local establishments, the enchiladas are high on fat – they are certainly very high taste, but they just aren’t on my skinny list.
Time to get into the kitchen and see if I can make something equally tasty, but well within range for counting calories.
Now the purists and true connoisseurs of Mexican fare, and many an abuelita (sweet grandma) may correctly argue that these are not true enchiladas … I accept their criticism and pray that they invite me to their table on a non-counting day as my penance. But to get the taste of enchiladas without having to count all those calories, these are a tasty, satisfying stand in and, added benefit, there are vegetables hidden inside next to the chicken and they may even be nutritious
8 ounces boneless, skinless chicken breast, cooked and shredded (leftover, perhaps)
8 corn tortillas
1 medium onion, small dice
1 red pepper, small dice
2 stalks celery, small dice
1 cup broccoli small florets (cut larger florets in half to match the size of the small dice of other veg)
2 tsp comino (cumin)
salt, to taste
1 small can high quality red or green enchilada sauce (or a cup of your abuelita’s really good sauce)
shredded cheddar, optional
Saute’ onion and celery over medium heat until they begin to soften. (I did not use any oil)
Add red pepper and broccoli and continue to saute’ for another 2 to 3 minutes.
Add comino and salt. Stir to completely distribute seasoning.
Remove from heat.
Divide and shred chicken into 1 ounce portions.
Soften tortillas (in pan or microwave)
Place 1 ounce of shredded chicken and 2 T (or more) on a soften tortilla.
Roll tight and place in baking pan. (use Pam on pan)
Pour enchilada sauce over all rolled tortillas/enchiladas.
Bake 350 degrees, 40-45 minutes until sauce is bubbling and enchiladas are hot.
(Optional: sprinkle shredded cheddar over enchiladas during last 5 minutes of baking)
110 calories per tortilla
NOTES: I ended up with more vegetables than would fit into the tortillas. I’ll likely cook them into a scrambled egg in the morning or just eat them as a side dish.
Obviously, this recipe can be doubled or halved based on amount of chicken. The key to the counting of approximately 110 is the 1 ounce of boneless, skinless chicken breast, 1 55 calorie corn tortilla and 2-3 T veg sauted without oil.