Okay, in case you didn’t already know this, enchiladas are not very photogenic. I mean, they are DELICIOUS, obviously, but they aren’t that pretty. Alas, no photo for you today.
But I HAVE to share this recipe with you, because it was a crowd pleaser (if I do say so myself). I made every healthy substitution I possibly could, and here is what I came up with.
1.5 lb chicken breast
1 cup fat free sour cream
1 cup fat free shredded cheddar
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 (15 oz) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1 clove garlic, minced
1 (15 oz) can black beans, rinsed and drained
8 tortillas – for healthiest results, I used Ole brand low carb / high fiber
1 jar red enchilada sauce
extra cheese for sprinkling
1. Preheat oven to 350 degrees.
2. Cook chicken in large skillet or pot (I prefer to boil chicken breasts when I will be using them in a recipe like this, but you could also saute them). Once cooked through, remove chicken from pan and cube.
3. Add onion to your now empty pot, and saute on medium-high heat until they being to turn tender. Add your chicken back in, as well as the sour cream, shredded cheese, parsley, oregano, and black pepper. Mix on low heat until cheese is melted.
4. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
5. Now, make your enchiladas! Take one tortilla at a time, and put a nice heaping spoonful of your mixture into the middle. Roll it up, and place them seam-side down in a 13×9 baking pan (make sure you spray with pam first!). All eight should fit perfectly.
The optional part: I found that I had a lot of “juices” left over from my chicken mixture, which I poured over the top of the enchiladas. If you prefer enchilada sauce, you could pour that over instead. I did sprinkle a little cheese on top, but there is enough cheese in it that this really isn’t necessary.
6. Bake uncovered until everything looks toasty and delicious – about 20 minutes. I recommend letting it sit 5-10 minute before serving so it doesn’t fall apart quite as easily, but let’s face it – it will be delicious no matter what.
These come out to be around 350 calories per enchilada, not to mention higher fiber and lower fat and carbs than your average enchilada. And the best part? If you have people who are “against” that whole “eating healthy thing,” they seriously won’t even know, because these are delicious. Happy Tuesday!