These are Fit & Fabulous…….
Is it spring yet?! I think that it either needs to snow and just get it over with or be spring. It is only January and I am seriously over these bone chilling cold temperatures. All of our outdoor activities have moved indoors, and frankly I’m kind of tired of being inside. I didn’t think that I’d ever hear myself say that, but I’m ready for some warm weather. Plus, I’m kind of getting tired of hot dishes. I know that is probably blasphemy, but I miss my summer salads with big bowls of fruit! But regardless of the weather there are some dishes that are good for cold, or hot weather.
Chicken enchiladas are the very dish I am talking about!
I honestly don’t think I can remember the last time I made enchiladas, I want to say it was probably about 4 years ago! I can’t stand flour tortillas, and my husband doesn’t like corn tortillas, so I just stopped making them. When I did make them I used canned sauce, tons of cheese, and flour tortillas. This time I decided to make my own sauce. It couldn’t have been easier. I am a little sad that I used canned tomato sauce, but this time of year that many whole tomatoes weren’t in the cards. When summer rolls around I will be making an enchilada sauce from fresh tomatoes, so keep an eye out. 😉
With this recipe you get two nice size enchiladas for 430 calories which isn’t half bad! On average most homemade, or store bought like Trader Joes, run from 470 calories-600 calories or more! When it comes to restaurant enchiladas they can be considerably more. And even better, the protein is higher, and the fat is lower, than most leading enchiladas!
I decided to make the chicken the star, back off on the cheese a bit without getting to crazy, and I used wheat low carb, high fiber wraps. I can’t stand flour tortillas, but I absolutely loved the texture, and taste, that these wraps gave the enchiladas. There was a hint of sweetness from the wraps that pulled everything together. Then of course the fact that the enchilada sauce was homemade made a big difference. I’ve tried a bunch of different brands and never really found a taste that really hit home. I don’t think I will ever buy premade sauce again. And I am REALLY looking forward to making this recipe with fresh tomatoes too!
This recipe is as authentic as any I’ve ever tasted, I hope that it meets everyone’s hopes, and desires. For those who grew up with enchiladas, the families that it was a literal staple, I am hoping that this recipe isn’t a sort of enchilada blasphemy. I served these with sliced avocado, but some unrefried beans and rice would be an amazing addition. They are great to make ahead, and can even be frozen, so when you get busy you can just pop them in the oven, sit back, relax, and enjoy!
Better Chicken Enchiladas
By Angie Gouchenour
12 ounces chicken – cooked and shredded (I boiled mine)
6 ounces cheddar cheese – shredded
2 cups enchilada sauce
8 low carb high fiber whole wheat wraps – I used Xtreme Whole Wheat Low Carb High Fiber wraps
Pre heat oven to 375’f
Spray the bottom of a baking dish with non-stick cooking spray and ¼ cup of sauce
In a medium bowl combine shredded chicken, 4 ounces of cheese and 1 cup of sauce
Place approximately 3/8 cup of chicken mixture in the middle of a tortilla, fold in each side, and roll like a burrito. Repeat 7 more times and place each enchilada in your prepared baking dish
Pour remaining sauce over the top, and sprinkle cheese over the sauce
Bake covered for 30 minutes. Remove foil and bake another 10 minutes
Allow to cool for 5-10 minutes before serving
2 enchiladas (1 serving) 430 calories