Low Fat Enchilada

I have been slacking with the blog recently because I haven’t been cooking as much. This summer is a hot one and we haven’t seen a day below 85° F since mid-May. I have also been spending my weekends at the beach to escape the summer heat in the city. This doesn’t mean I haven’t been eating good homemade food though. I have been making large salads and have made the things that I have already posted on here that don’t require cooking so that is why you haven’t seen a posting in a while.

Earlier this week I was looking through my saved emails of recipes and I came across one from Bethenny Frankel’s Cinco de Mayo newsletter. The recipe is for low-fat chicken enchiladas. As I re-read the recipe I noticed that there are very few ingredients and it seemed very easy to make. Since I was headed the store anyway I decided to buy the ingredients I needed and make it that night. I was pleasantly surprised after I made this and now it will be come one of those fall back recipes I will make when I can’t think of anything to make for dinner.

Preheat oven to 350° F.

Ingredients

Chicken mixture

3 cups shredded chicken breasts (I boiled three skinless and boneless chicken breasts and shredded by hand. Bethenny recommends buying a store-bought roasted chicken)
1 4 oz can green chilies
1 tsp Tabasco
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1/2 tsp pepper
1/2 tsp salt

Sauce

1 15 oz can tomato sauce
2 cloves garlic, minced
1 1/2 tsp chili powder
1/2 tsp pepper
1/2 tsp salt

Combine all of the chicken mixture ingredients in a large non-stick pan over medium high-heat.

When heated through (approximately 5 minutes), remove mixture from pan and set aside.

Combine all of the sauce ingredients over medium heat in until warm. Use the same pan that you used for the chicken mixture. You should heat for approximately 10 minutes.