Jessie James Decker's Skinny Chicken Enchiladas
If you love Mexican food, you’ll love these skinny chicken enchiladas by Jessie James Decker from her book Just Jessie (click the link to shop). They are super easy to make and don’t require a lot of time. Top it with some light sour cream and you got yourself a delicious healthy meal that you're family will love! Be careful with the adobo peppers though if you’re not into a lot of spice. Maybe just add one instead of two!
For the Enchilada Sauce
If you don’t have time to make this, regular enchilada sauce will do just fine!
Step One: Heat a saucepan over medium heat and add the oil. Add the garlic and sauté about 2 minute until golden. Next, add the tomato sauce, chicken broth, chilies (pay attention to how many you use if you don’t like spicy, I only use 1), chili powder, cumin, garlic powder, salt and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 4 minutes. Remove from heat and set aside till ready to use.
For the Enchiladas
Step One: Preheat the oven to 400 degrees and grease a glass baking dish with olive oil. Prep and chop all your ingredients. Set them aside for future use.
All the ingredients required to make Jessie James Decker's skinny enchiladas!
Step Two: Heat a skillet over medium-high heat and all olive oil. Reduce heat to low and sauté garlic and onion for 2 minutes until soft. Add the chicken, salt, cumin, chili powder, oregano, cilantro, tomato sauce, pinto beans and chicken broth and cook for about 5 minutes then remove from heat. Put ½ cup of chicken mixture onto each tortilla and roll it up. Then place is seam side down in the glass baking dish. Pour enchilada sauce over the enchiladas, smothering them. I personally don’t like to pour all the sauce. Top with cheese and back for 20 minutes, or until the cheese is melted and bubbly. Top with sour cream. Garnish with green onions and cilantro if desired.
Sprinkle cheese on top
Jessie James Decker's Skinny Enchiladas finished and ready to serve
DS Difficulty Rating: 1.5/5
Prep Time: 10 Minutes
Total Time: 30 Minutes
Author: Jessie James Decker
Cookbook:Just Jessie
Ingredients:
For the Enchiladas
1 Teaspoon olive oil, plus more for greasing
2 Garlic cloves, minced
1 Cup chopped onion
2 ½ Cups shredded chicken from a rotisserie chicken
Salt, to taste
2 Tablespoons fresh cilantro
1 Teaspoon cumin
1 Teaspoon oregano
2 Teaspoons chili powder
1 Cup canned tomato sauce
½ Cup chicken broth
1 Can pinto beans, rinsed
Black Pepper, to taste
1 Teaspoon garlic powder
Low-carb wheat flour tortillas
Enchilada Sauce (recipe above)
2 Cups Mexican cheese
Light sour cream
Handful chopped green onions and cilantro for garnish
For the Enchilada Sauce
½ Teaspoon olive oil
2 Garlic cloves, minced
1 Cup reduced-sodium chicken broth
1 ½ cups canned tomato sauce
2 Chipotle chilies in adobo sauce, chopped
1 Teaspoon chili powder, more to taste
1 Teaspoon garlic powder
1 Teaspoon ground cumin
Salt, to taste
Black pepper, to taste
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