Skinny Chicken & Quinoa Enchiladas

Sunday, March 08, 2015

From our skinny table to yours... 

'Make these again'... Hubs exact words as he was enjoying every bite! (and this is all coming from a man who doesn't love quinoa)!  Who says healthy and clean foods can't be FABULOUS?!  Tonight we made our super easy and delish Chicken Enchiladas!

We started out by sautéing up our organic chicken breast with garlic, peppers, onions and corn.  Then we seasoned with our FAV Mexi combo - cumin, chili powder, fresh cilantro and lime juice!  Easy and oh so yummy!
We then compiled our tortillas!  First a layer of re-fried black beans (obsessed), then quinoa and topped with our Mexi chicken mixture.  Oh and how can we forget cheese...?  Yes, you can still have your cheese!  We are firm believers in everything in moderation!
We then wrapped up our enchiladas and topped with our easy peasy enchilada sauce!  Our sauce is a combo of low sodium chicken stock, tomato sauce, lime, garlic, jalapeno and lots of fresh cilantro!!

Bake until golden brown and enjoy!  Hope you love as much as we did :D
P.S. If you are avocado lovers like us give our Avocado Enchiladas a try as well... SOOO good!
Nutrition facts per serving
Serves: 8
Calories: 303
Fat: 8.0 grams
Carbs: 40 grams
Dietary fiber: 6.4 grams
Protein: 19.9 grams
1/2 pound organic chicken breast
2 bell peppers sliced
1 yellow onion sliced
1 cup frozen corn
1/2 cup cooked quinoa
1/2 cup refried beans
3 cloves garlic minced
1 small jalapeno minced
2 tbsp. cumin
2 tbsp. chili powder
1 cup tomato sauce
1 cup low sodium chicken stock
2 limes (juice and zest)
1 cup reduced fat Mexican cheese
8 whole wheat tortillas
1 tbsp. olive oil
Handful fresh cilantro
*Buy organic ingredients when you can*
Let's get cooking!
1.  First make red sauce - in a small saucepan over medium heat add tomato sauce, chicken stock, jalapeno minced, 1 garlic clove minced, juice from 1 lime, and half of fresh cilantro.  Allow to simmer for 3-5 minutes and set aside. 
2.  Add olive oil to saute pan over medium heat.  Add sliced chicken breast, onion, peppers, remaining garlic, cumin and chili powder.  Allow to cook for 5-7 minutes or until chicken is fully cooked and white throughout.  Add corn, cilantro and juice and zest from 1 lime.
3.  *Preheat oven to 400*
4.  Assemble enchiladas.  Spread 1 tbsp. refried beans, 1 tbsp. cooked quinoa, 1 tbsp. enchilada sauce and chicken mixture down center of tortilla.  Top with 1 tbsp. Mexi cheese and roll.
5.  Spray baking dish with evoo spray and add all rolled tortillas to baking dish. 
6.  Top with remaining enchilada sauce and then the remaining cheese.
7.  Bake at 400 for 20 minutes. 

You Might Also Like


Popular Posts