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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