Ok, don’t judge this recipe by the photo. It was one of those recipes that I made in a state of ravenousness (yes, that’s a word….look it up…..) and I had no patience to make the photo look good. I just took the photo and devoured the enchilada. Literally. Devoured.
Before making and….devouring….these enchiladas, I couldn’t remember the last time I had eaten one. In fact, I don’t know if I could have even sat down for ten minutes and came up with a memory of eating or making enchiladas.
They are so easy, why had I never made them before? That’s a question to really ponder.
I found this recipe in Clean Eating Magazine. I haven’t been overly impressed with their recipes lately, but this one was a winner (and I’m pretty excited about some of their March issue recipes too. I have a long list of recipes to try!). Maybe we enjoyed this recipe because it involved cheese and tomato sauce, two things that pair together quite well in my (and Nick’s) opinion.
Clean Eating Magazine’s Chicken Enchiladas
Ingredients
- 3-cups groupnds chicken or turkey (~1.5 pounds)
- 1-cup chopped mushrooms **
- 4-ounces green chiles (from a can)
- 1 tsp. cayenne
- 1 tsp. ground cumin
- 1 tsp. chile powder
- ½ tsp. ground black pepper
- ¼ tsp. sea salt
- 4 large whole wheat tortillas **
- 1-cup shredded Mexican blend cheese
- Sauce
- 15-ounces all-natural tomato sauce **
- 1 clove garlic, minced **
- 5 tsp. chile powder
- ¼ tsp. sea salt
- ½ tsp. ground black pepper
Instructions
- Preheat oven to 350 degrees
- Combine chicken, green chiles, mushrooms, cayenne, cumin, 1 tsp. chile powder, ½ tsp. black pepper, and ¼ tsp. sea salt in a large skillet pan over medium-high heat and cook until heated through, about 5-10 minutes. Remove mixture from pan and set aside.
- Combine all sauce ingredients in the same nonstick pan used for the chicken. Set over medium heat and cook until warm, about 10 minutes.
- Spread a thin layer of sauce on the bottom of an 8 x 11-inch casserole dish. Divide chicken mixture evenly among tortillas, fold right and left sides over to close and place, seam-side-down, snuggly in a casserole dish. Top enchiladas evenly with remaining sauce and sprinkle with cheese. Bake on center rack for 20 minutes.
Notes
NOTE**: If you follow a Low FODMAPs diet, omit the garlic and mushrooms, and look for a gluten-free tortilla. Also, it’s hard to find a garlic and onion-free tomato sauce, so for those who are really sensitive this may not be a great recipe, period. I had to suffer a bit to enjoy this recipe…..
Ummmm, that’s a lot of sodium! I’m not entirely sure how accurate this estimate is, but either way it might be best to omit the extra sea salt, and look for a low-sodium tomato sauce. Just saying…yikes!
Nutrition Highlights: Under 500 calories (really not bad for a rich enchilada!), excellent source of fiber, protein, calcium, vitamin C, and iron, good source of vitamin A.
These babies were bursting with flavor. They were slightly messy, sure, but a good enchilada should be messy, right??
