This is by far my favorite recipe that I have created. It is better than any enchiladas you will get in a restaurant. Most enchilada recipes call for store bought taco seasoning and enchilada sauce both of which have unnecessary unhealthy ingredients just to have a longer shelf life. You can use your own spices and make the same thing at home. This may look like a lot of ingredients but don’t let it intimidate you because it is really a simple recipe to cook. Please try I would love to get some feedback and see what other people think.
Ingredients:
3 Whole wheat tortillas
3/4 cup pinto beans
½ cup mozzarella cheese
½ cup monterey jack cheese
Chicken mixture:
2 boneless, skinless chicken breast halves
½ cup chopped white onion
½ tablespoon olive oil
1 tablespoon water
1 teaspoon chili powder
¼ teaspoon onion powder
¼ teaspoon dried oregano
½ teaspoon paprika
1 teaspoon ground cumin
Cheese mixture:
¾ cup low fat cottage cheese
¼ cup greek yogurt
Enchilada Sauce:
1 tablespoon olive oil
1 tablespoon minced garlic
½ teaspoon onion powder
½ teaspoon dried oregano
2 ½ teaspoon chili powder
1 teaspoon dried basil
¼ teaspoon dried cumin
1 teaspoon dried parsley
¼ cup salsa
1 8 ounce can organic tomato sauce
1 cup water
Directions:
1. Preheat oven to 400 degrees. To make enchilada sauce, in large saucepan over medium heat add olive oil and garlic saute for 1 to 2 minutes. Add the rest of the ingredients and bring to a boil. Reduce heat to low and simmer for 20 minutes. Set aside.
2. To make Cheese mixture mix sour cream and cottage cheese together.
3. To make chicken mixture cube chicken in very small pieces (about ½ inch). In large fry pan add chicken, onions, oil and water cook until onions are transparent and chicken is almost cooked through. Add the spices and a little more water if necessary.
4. To assemble enchiladas heat whole wheat tortillas in microwave for 15 seconds each. In middle of each tortilla place 2 tablespoons pinto beans, 2 tablespoons enchilada sauce, 1/3 of the chicken mixture, 1/3 of cheese mixture and 1 tablespoon monterey jack cheese. Fold in sides of tortilla then roll from the bottom up. I like to roll them like a burrito. Place in lightly greased glass baking pan. Top with remaining enchilada sauce and bake for 10 minutes. Remove from oven and top with ¼ cup monterey jack and ¼ cup fat free mozzarella cheese.
Servings: 3
Nutritional Facts (per serving):
615.91 total calories; 191.91 calories from fat; 21g total fat; 8g saturated fat; 63.5mg cholesterol; 1043.75mg sodium; 63.75g carbohydrates; 7.41g fiber; 7.58g sugar; 44.75g Protein.
