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November 21, 2008

Whole Grain Chicken Enchiladas

Whole Grain Chicken Enchiladas

I love Mexican food. Seriously...I think I could eat it everyday! Refried beans, queso, burritos, enchiladas, fajitas, tortillas, tacos, oh my! Let's face it though Mexican isn't exactly healthy, but you can make it more healthy with a few simple tricks. So let's take a look at some enchiladas that aren't as bad for you. Don't get me wrong, this still isn't an everyday food, but there is no reason you can't take something sinful and make it a little less so, to enjoy a little more often.

What You'll Need:
Extra virgin olive oil
1 small red onion, chopped
1 bell pepper, chopped (Note: You can use any color you like. I used red.)
2 cups of cooked, shredded chicken
A pinch of sea salt
Freshly ground black pepper
1 tablespoon of chili powder
1/4-1 teaspoon of cayenne pepper (Note: More if you like it hot, less if you don't. You can leave it out all together if you prefer.)
1 - 16 ounce jar of salsa, divided in half (Note: You can use mild, medium or hot...It's all according to personal taste. I used medium for this.)
1 - 8 ounce block of cheddar of Colby cheese, shredded
Whole grain tortillas (Note: If you wanted to make this gluten free you could use corn tortillas.)

Preheat oven to 425 F.

Whole Grain Chicken Enchiladas: Filling

In a large skillet over medium heat sauté onion and bell pepper until tender. Remove from heat and stir in chicken, black pepper, chili powder, cayenne pepper and 1/2 of the jar of salsa and stir to mix.

Next it's time to assemble the enchiladas!

First you want to add cheese to the middle of the tortilla:

Whole Grain Chicken Enchiladas: Cheese

Next add a some of the chicken mixture:

Whole Grain Chicken Enchiladas: Chicken Filling

And then roll the tortilla up like a burritos and place into a 13 X 9 inch dish that has been sprayed with non-stick spray:

Whole Grain Chicken Enchiladas: Ready to Top

Continue these steps until you fill your baking dish and/or run out of filling.

Next top with the remaining salsa:

Whole Grain Chicken Enchiladas: Ready for Cheese

Then generously top with shredded cheese and bake for 20-30 minutes until slightly golden and heated through. Serve immediately with sour cream and/or guacamole.

Notes: You could do this with most any filling. Beef, pork, shrimp, or even just veggies.

Posted by Dianne at November 21, 2008 7:09 AM

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Comments

Mexican is one of my favorites as well. I love your blog site!

Posted by: noodlegirl at November 21, 2008 10:35 AM

Oh yum - I love Mexican too! These healthier enchiladas look like a great alternative to the stuff I eat :)

Posted by: Kristen at November 21, 2008 2:28 PM

I don't eat Mexican that often, but every now and then I get a craving for it. This looks like it would satisfy my urge!!!

Posted by: annie at November 23, 2008 9:53 PM

Thanks everyone! I like to make things a little healthier here and there, and granted it's such a relative thing here, but a little better is better than nothing! ;o)

Posted by: Dianne at November 24, 2008 12:12 PM

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