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Chicken Enchiladas Recipe

   
 

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     Chicken Enchiladas

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   1 hour

Ingredients
For the Sauce- 1 28-ounce can of whole peeled tomatoes
1/2 large yellow onion, roughly chopped
3 cloves garlic, smashed
2 teaspoons chili powder
1 teaspoon olive oil
For the filling-
1/2 cup cooked brown rice
3/4 cup cooked black beans, rinsed and drained if canned
3/4 cup cubed or shredded cooked chicken breast
 
3/4 cup baby spinach leaves, chopped
3/4 cup shredded cheddar cheese
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 cup shredded cheddar cheese
1/4 cup cilantro leaves
1/4 cup plain low fat Greek yogurt

Instructions
Heat the oven to 375 degrees F. Make the sauce- place all the sauce ingredients in a medium saucepan and simmer over medium-low heat, partially covered with a lid, for 20 minutes, gently smashing open the tomatoes with a wooden spoon as it cooks. Turn off heat, allow to cool a little. Carefully blend sauce with an immersion blender or in a regular blender (be very careful of steam if using a regular blender).
Make the filling- combine all the filling ingredients (through salt) in a large bowl and stir. Roll the enchiladas
Spray a 9-by-9 or 2-quart baking dish with nonstick spray. Spread about 1/4 cup of the sauce on the bottom of the pan and then lay the 8 enchiladas in pan. Pour the sauce on top, tightly cover with foil and bake until hot throughout, about 20 minutes. Remove the foil, top with remaining 1/4 cup of cheese and bake uncovered for 10 more minutes. Top with yogurt and cilantro and serve.
Nutrition information per serving- 169 calories; 58 calories from fat; 6 g fat (3 g saturated; 0 g trans fats); 30 mg cholesterol; 597 mg sodium; 15 g carbohydrate; 4 g fiber; 4 g sugar; 13 g protein


Originally Submitted
5/12/2017





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