Chicken Enchiladas

These enchiladas are my husband's favorite! Forget the enchilada mix that comes in the can (or the powdered form in a packet), there's nothing that tastes better than fresh. The cilantro adds the perfect bite of freshness in every mouthful.


Ingredients
 
¼ onion, chopped finely
3 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons coriander
2 teaspoons cumin
½ teaspoon salt
1 teaspoon sugar
4 – 5oz. chicken breasts, shredded or cut into ¼-inch strips
2 – 8oz. cans low-sodium tomato sauce
¾ cups water
½ cup cilantro, chopped
¼ jalapeño pepper, minced (do this with gloves on)
Part-skim mozzarella cheese
Yellow corn tortillas—small or taco-sized

Spray a deep nonstick skillet with cooking spray. Cook the cut up chicken until white. Transfer to a plate. Place in the skillet, the onion and garlic and cook for about a minute or two. Add the spices, salt, and sugar. Cook for 30 seconds, or until fragrant. Add back in the chicken, tomato sauce, and water. Bring to a boil, then turn down the heat to medium-low and let simmer for about 20 minutes.

Spray down a 9" × 13" Pyrex baking dish with cooking oil. Preheat the oven to 350°F. Heat up the tortillas in a stack between two paper towels on a plate in the microwave for about 30 seconds. They are ready when they are just cool enough to handle and roll up easily without cracking. Assemble the enchiladas in these steps: (1) get 1 tortilla; (2) sprinkle a little cheese on it; (3) sprinkle a little chopped cilantro on top of the cheese; (4) put 1 strip of chicken (be sure to drain the sauce off of it) down the middle of the tortilla; (5) roll the tortilla up and place in the baking dish seam-side down. Repeat until you can't fit any more enchiladas in the pan. Pour the remaining sauce left in your skillet evenly on top of the enchiladas. Sprinkle cheese on top. Cover the pan with foil. Bake for 20-30 minutes.

16 servings; approx. 86 calories/serving, 2g fat, 18g carb, 1g protein

Refried Beans

1 – 15oz can fat-free refried beans
3 tablespoons chopped cilantro
½ roma tomato, chopped
3 tablespoons onion, chopped finely
1 tablespoon lime juice
1 teaspoon cumin
1 teaspoon coriander

Mix everything together in a microwave-safe bowl. Microwave on high for 2 or 3 minutes until hot.


Mexican Rice

2 cups cooked brown rice
½ roma tomato, chopped
3 tablespoons onion, chopped finely
1 tablespoon lime juice
½ teaspoon cumin
Salt, to taste

Mix everything together. Make sure it's hot when serving.