Living on a budget in the city, one great way to save money is to cook instead of eating out. In order to accommodate our busy schedules during the week, my roommate Lin and I cook a dinner each Sunday (i.e. Sunday Night Dinner) then eat it as dinner throughout the week. We try to make something that is delicious and healthy, will last a week and will taste good reheated.
Last week’s recipe:
Gina’s Weight Watcher Recipes
Servings: 8 • Serving Size: 1 enchilada • Old Points: 3 pts • Points+: 4 pts
Calories: 159.5 • Fat: 5.9 g • Protein: 16.2 g • Carb: 17.8 g • Fiber: 8.3 g
For the sauce: ***WE USED SALSA INSTEAD OF MAKING THIS SAUCE
- 2 garlic cloves, minced
- 1-2 tbsp chipotle chilis in adobo sauce
- 1-1/2 cups tomato sauce
- 1/2 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 3/4 cup fat free chicken broth
- kosher salt and fresh pepper to taste
For the chicken:
- 1 tsp vegetable oil
- 8.5 oz (2 breast halves) cooked shredded chicken breast
- 1 cup diced onion
- 2 large clove garlic, minced
- 1/4 cup cilantro
- kosher salt
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1 tsp chipotle chili powder
- 1/3 cup chicken broth
- 1/2 cup tomato sauce
- 8 (7-inch) reduced carb whole wheat flour tortillas
- 1 cup shredded low fat Mexican cheese
- Non-stick cooking spray
- 1/2 cup chopped scallions or cilantro for topping
In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
Pre-heat oven to 400 degrees.
Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
Place on baking dish seam side down, top with sauce (salsa) and then top with cheese.
Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.
Top with low fat sour cream or scallions if you wish. (Extra points – we did not do this) Makes 8 enchiladas.
REVIEW: While the chicken took time to shred, once we had the chicken made it was SO easy! To make the recipe even healthier, we topped the enchiladas with salsa instead of the sauce then the cheese and it was delicious. Tasted great reheated.