Enchi-oo-la-la-das.

Yow.ZAAAAAAAAA!

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These enchiladas were DELICIOUS!!!  Comfort food meets Mexican Fiesta in my mouth.  This was my first attempt at making enchiladas (still struggling to rationalize that one in my brain), and anytime I try something new I scour the internet in search of the ultimate recipe.  This time I found a winner:  Angela’s Awesome Enchiladas on Allrecipes.com.  The nutritional stats for the original recipe weren’t so great, so I made a few Mary tweaks (Mweaks, as we call them).

First up:  The Chicken.  You need 2lbs of shredded chicken.  We decided to go the boiling route, and plopped 2 lbs of halved chicken breasts into a pot of bowling water for about 12 minutes until cooked through.  Then we shredded the chicken using two forks.   You could also cook your chicken in a crockpot or use a rotisserie chicken for this recipe.

Step two:  The sauce (AKA the Creamy Goodness)

Combine the following in a small pan and bring to a light simmer over low heat:

  • 1 (10.75 ounce) can Campbell’s Healthy Request Cream of Chicken soup
  • 1 cup fat free sour cream
  • 1/4 tsp chili powder

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Give it an occasional stir, and once warmed through remove from heat and cover.

Step Three:  Sauté a small white onion in a big skillet coated with cooking spray until the onion softens.  Toss in the shredded chicken and the following:

  • 1 (4 ounce) can chopped green chilies, drained
  • 1 packet taco seasoning
  • 1/2 bunch green onions, chopped
  • 1 cup water
  • 1 tsp lime juice
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder

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Let all these treats simmer together for about 20 minutes, then stir in one cup of the creamy goodness and the filling is ready to groove:

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Step Four:  Rock n Roll.  Get it?? Rock n Roll??  Ugh.. ok fine. 

Spray a 9×13 pan with some cooking spray, spread the remaining creamy goodness on the bottom, then load up 6 Tumaro’s Low Carb Tortillas with 2/3 of a cup of the chicken filling.  Roll the tortillas tight and place them seam side down in the pan:

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Top the enchiladas with:

  • 1 (10 ounce) can enchilada sauce
  • 1/2 bunch green onions, chopped
  • Shredded Cheese, if desired (honestly this doesn’t add much bang for the calorie buck, so I say forgettaboutit)

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Pop these puppies into a 350 degree oven for 25 minutes:

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Then utilize the double-shovel method to extract the delicious enchiladas from the pan:

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Serve with rice or corn or beans.  Or Man Candy.  You decide Winking smile

TADA!

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Apparently someone’s thumb is a camera whore…

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These enchiladas are pretty hefty (hefty, hefty… am I the only one who is physically incapable of saying “hefty” once??)… Anyway, I was full from one enchilada along with a bit of corn and rice.  Jarrod ate two enchiladas and afterward questioned “how the heck he’d managed to consume that mass amount of food.”

At which point a 30 minute food coma commenced.

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Added bonus:  these enchiladas tasted just as good reheated the next day!

Stats on 1 enchilada (no shredded cheese):  321 calories, 31g carbs, 6g fat, 39g protein, 8g fiber.

 

Enchi-oo-la-la-das Ingredients List (makes 6):

  • 2 lbs shredded skinless, boneless chicken
  • 1 (10.75 ounce) can Campbell’s Healthy Request Cream of Chicken soup
  • 1 cup fat free sour cream
  • 1/4 tsp chili powder
  • 1 small onion, chopped
  • 1 (4 ounce) can chopped green chilies, drained
  • 1 packet taco seasoning
  • 1 bunch green onions, chopped, divided
  • 1 cup water
  • 1 tsp lime juice
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 6 Tumaro’s Low Carb Tortillas
  • 1 (10 ounce) can enchilada sauce

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14 Comments

  1. Random thing I learned from pinterest is that if you put the boiled chicken in a kitchen aid or stand mixer with the paddle attachment, it shreds the chicken in like 2 seconds. It changed my life. I LOVE shredded chicken.

  2. I love your double shovel method! I made enchiladas last night and by the time I got them out of the pan, they were a squished mess!