We modified the recipe into a sort of "Mexican beef lasagna" rather than the chicken enchiladas it is written for. I had planned it this way to use up the last pound of local-farm ground beef and the massive stack of corn tortillas I'd bought and frozen.
Unbelievably Delicious Low-Fat Enchiladas
from Clean Eating Magazine, Nov/Dec 2010
serves 5
5 medium whole-wheat tortillas (5-6" each)
1 cup shredded extra sharp low-fat cheddar cheese
Fresh cilantro or parsley, chopped, for garnish
Chicken mixture:
3 cups shredded or chopped cooked chicken breast
4 oz green chiles, chopped
1 tsp hot sauce
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
1/2 tsp ground black pepper
1/4 tsp sea salt
Sauce:
15 oz all-natural tomato sauce
2 cloves garlic, minced
1 1/2 tsp chili powder
1/4 tsp sea salt
1/2 tsp ground black pepper
1. Preheat oven to 350*.
2. Combine all chicken mixture ingredients in a large nonstick pan over med-high heat and cook until heated through, about 5 minutes. Remove mixture from pan and set aside.
3. Combine sauce ingredients in the nonstick pan; set over medium heat and cook until warm, about 10 minutes.
4. Spread a thin layer of sauce on the bottom of a baking dish. Divide chicken mixture evenly among tortillas. Fold sides over and place seam-side down in the casserole dish. Top enchiladas evenly with remaining sauce, and sprinkle with cheese. Bake in center of oven for 20 minutes. Sprinkle with cilantro or parsley when serving, if desired.
Nutritional information per 1-enchilada serving:
Calories - 350
Fat - 7g
Carbs - 36g
Fiber - 4.5g
Sugars - 6g
Protein - 37g
Sodium - 561mg
Cholesterol - 76mg
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