So, here’s another recipe from the The Skinnytaste Cookbook, aka best cookbook ever. This recipe is for chicken enchiladas, and if you all live in Sweden, I know that you don’t come by good mexican food often, so maybe this will satisfy that craving.. Or if you just like enchiladas, these are AWESOME!
1 teaspoon canola or olive oil
1 chopped onion (Recipe calls for one cup, I usually just use one small onion)
2 large, garlic cloves pressed
1/2 cup canned tomato sauce
1/3 cup reduced-sodium chicken broth
9 ounces cooked, shredded chicken breast
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 teaspoons salt
8 flour (recipe calls for low-carb, whole wheat flour but I love white bread too much to do that) tortillas
1 1/2 cups enchilada sauce, recipe here
1 cup shredded reduced-fat mexican cheese
1. Turn on the oven at 400° F
2. Chop the onion into small pieces. Chopped onions, courtesy of the Mr.. I always try to do most of the prep work first, because otherwise I forget about it.. I’m very disorganied in the kitchen, and everywhere else in life but I make it work..
3. Heat oil in a medium skillet on medium high heat, add the garlic and onion to the pan until it softens..
4. Add the tomato sauce, chicken broth, cooked chicken (recipe here), chili powder, cumin, oregano and salt
5. Let the flavors simmer and reduce sauce to half its size. Approxiomately 5 minutes. Remove from heat.
6. Spray an oven pan, I use this one, with cooking spray. Put 2-3 tablespoons of the chicken mixture in a tortilla and roll it, putting it seam-side down in the pan.
7. Pour the enchilada sauce (1 1/2 cups) on top of the tortillas.
8. Sprinkle the cheese over the tortillas.
9. Cover the dish in foil (the recipe says to be really careful not to let the foil touch the cheese but I fail that part 90% of the time so don’t worry too much about that.)
10. Bake in the oven for 20-25 minutes.
11. You can serve it with sourcream, rice and refried beans or whatever else you like. I only eat it with sourcream cause I’m really picky. The original recipe also calls for cilantro, but I hate cilantro so I skip that..