These enchiladas are so easy to make and yummy to eat. Let’s get started!
chicken – I used approximately one pound, you could certainly use more
8 tortillas – I like the whole wheat kind
2 large cans enchilada sauce
1 1/2 cups of shredded cheese – I use 2% cheddar
Cook the chicken and half a can of enchilada sauce in a crockpot on high for 5 hours (or on low for a longer period of time, or cook in the oven, or boil – this is a very flexible recipe). Shred cooked chicken. Mix in between a half a can and a full can of enchilada sauce. Then mix in 1.5 cups of cheese. Pour a little bit of the enchilada sauce in the bottom of a glass 9×13 pan, enough to coat the bottom. Divide the chicken mixture between the eight tortillas. Roll up each tortilla and place, seam side down, in the pan. Pour the remaining enchilada sauce over the tops of the tortillas and sprinkle with cheese. Bake at 400 for 15 minutes.
Makes 8 enchiladas at 280 calories each. This is a South Beach Phase 2 recipe.
This recipe is very easy to adapt to your liking with amounts of chicken and cheese or type of cheese used. I’ve made this same recipe using ground beef (cooked in the skillet rather than the crockpot) and it was also very good. You can add beans or peppers or onions inside the enchiladas. Whatever suits your fancy.
Side note (related, I promise) – this week on the Biggest Loser one of the challenges was for the contestants to guess the calories in their favorite dish/food from before they started Biggest Loser. One of the contestant’s favorite meal was enchiladas, Spanish rice, beans, chips, and salsa. Guess how many calories….over 4,000!!! For one meal that she used to eat at least once a week. That’s 2 full days worth of calories in one meal! Insane! So if you are like her and love your enchiladas, maybe this can be a healthier alternative for you.