I love Mexican Food and since I am trying to eat a little healthier I just had to rework some of my favorite Mexican dishes like green chicken enchiladas.
Green Chicken Enchiladas
8 corn tortillas
1- 28 oz can of green enchilada sauce
1 jalapeño seeded and chopped
sliced black olives
4 green onions, chopped
1/2 cup of low fat shredded cheese
chopped lettuce and tomato
Heat oven to 350 degrees. Saute the chopped jalapeño with a little bit of spray oil such as Pam until tender in a large skillet or dutch oven. Add about 3 of the chopped onions (save the last one for garnish) and the shredded chicken. Add about 1 cup of the sauce and heat. Pour the remaining sauce in a separate saucepan and heat. Dip each tortilla into the heated sauce and place in a 8x8 oven safe dish. Spoon about 1/8 of the chicken mixture on the tortilla and roll.
Continue with each tortilla and pour the remaining sauce over the rolled enchiladas. Sprinkle the cheese on top and cover.
Bake for 15 to 20 minutes until cheese is melted.
Serve with plenty of lettuce, tomato, black olives, chopped onions and avocado chunks:)
Two Enchiladas per serving
(yes, this is only one)
Disclaimer: I am not a dietitian:)
But I will just share a few facts and numbers with you.
1. Two tortillas are only 90 calories
2. 1/4 cup of chicken breast is about 60 calories
3. Less than 20 calories low fat cheese per enchilada in this recipe
4. Less than 50 calories in each 1/2 cup of enchilada sauce.
5. Around 400 calories for a serving of two enchiladas using this recipe:)