Thursday, August 16, 2012

Salsa Chicken Enchiladas

You know that feeling when your husband has knee surgery and is laid up, helpless and waiting on dinner? And you are toting your 2 month old because said husband can't really help with her? No? Well, I do!  I found the perfect time to pull our frozen crockpot salsa chicken from the freezer when this happened a few weeks back.

I didn't really want to slave in the kitchen all night, so this was a life saver for me. I just had to find new ways to use it and this is now one of my favorite meals! I was always nervous about making enchiladas for some reason, but this was great and I used all low cal ingredients to make it more diet friendly.

Salsa Chicken Enchiladas
Salsa Chicken
Low Carb, 100 calorie Whole Wheat Tortillas
Shredded Mexican Cheese
2 Jalapenos, sliced
1/2 Red Onion, Sliced into half rings
Dash of olive oil
Pinch Cumin
10 Minute Enchilada Sauce (recipe below)
Velveeta Queso Blanco, mixed with milk and heated
Lettuce, beans, rice, fat free sour cream to plate with

Preheat oven to 400 degrees. Line a baking pan with foil, if you want to avoid cleaning like I do.

In a small pan, heat jalapeno and onion on low with your dash of olive oil and pinch of cumin for 20 minutes, or until soft.

Pile up your tortillas and pop inth emicrowave for about 30 seconds to get them soft. Ladle a few spoonfuls of your enchilada sauce in the bottom of your baking pan, just enough to coat the bottom of the pan.

Place some enchilada sauce in a large shallow bowl (big enough to fit a tortilla).Take one tortilla and coat one side in enchilada sauce. On the side that you coated, place a sprinkle of cheese, a scoop of chicken and some of the jalapeno/onion mix. Roll up and place seam side down in your baking dish. Repeat with remaining shells.

Ladle more of the sauce on top once all of the enchiladas are rolled and in the pan. Bake for 25 minutes. Top each enchilada with about 2 tbs of your queso blanco.

10 Minute Enchilada Sauce (from all recipes)
1/4 cup vegetable oil
2 tablespoons flour
1/4 cup Mexican chili powder
1 (8 ounce) can tomato sauce (I used a 6 oz can of tomato paste and was fine)
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

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