Who doesn't love Chicken Enchiladas? Usually Mexican food is not know to be very healthy and full of nutrients. But with a few small changes you can go a long way towards healthfulness. This recipe from the Weight Watchers organization shows you how.
It was first submitted by one of my readers K. Anthony
from Kansas City, Mo and has received raving comments ever
since. According to the suggestions of my readers I have continued to
experiment and refined the recipe even more.
I must confess, I love Mexican food, but always felt guilty indulging in enchiladas, wraps, and tacos. But with this recipe, we have a great and healthy solution :-) Eat your Mexican food and feel good about it too!
order not to eat a second serving of this super yummy treat, make a big
side salad with virtually no calories. The salad provides you with lots
of vitamins and fills you up quickly.
And remember: savor your food and eat slowly.
10 ounces chicken breasts
2 cups scallions, finely chopped
6 inch prepared corn tortillas
1 1/2 ounces parmesan cheese
1/2 cup olives (black or green)
sour cream (optional for the topping)
For the salsa
1 tablespoon olive oil
1 small onion
1 teaspoon chili powder- mild or hot
1 teaspoon cumin
3-4 garlic cloves, minced
1 28-oz. can crushed fire roasted tomatoes
1 teaspoon organic sugar or raw organic agave nectar
1 splash of balsamic or red wine vinegar
2 teaspoons dried cilantro - or 1 tablespoon fresh minced cilantro
Extra Time Savings-Tip:
The most time-consuming part is to make the enchilada
sauce. If you're in a hurry, buy one of the pre-made salsas. But please
read the nutritional information on the glass, because most commercial
salsas tend to use lots of sugar and other conservatives.
Directions for the Enchilada