Mexican food is the BOMB DOT COM! Am I right?? I revised an enchilada recipe to make it a bit healthier and macro friendly! Give it a shot. It may seem tedious, but after making it 1-2x, it is actually pretty easy!
4 cloves Garlic, minced
2 tbsp Adobo sauce
2 cups Tomato Sauce
2 tsp Chipotle chili powder
2 tsp Cumin
1 ½ cup Chicken broth, reduced sodium
Salt and pepper
9 oz Boneless, skinless chicken breast, cooked and shredded (about 1.5 breasts)
1 cup Onion, diced
¼ cup Cilantro
1 tsp Dried oregano
8 (7-inch)Whole-wheat, low-carb flour tortillas
1 cup Shredded Mexican cheese (made with 2%)
Preheat the oven to 400 degrees
Start boiling the chicken. It needs cooked and shredded.
While the chicken is boiling, prepare the enchilada sauce. In a medium saucepan, sauté 2 cloves garlic. Add 2 adobo sauce, 1 ½ cups tomato sauce, 1 tsp chipotle chili powder, 1 tsp cumin, and 1 cup chicken broth. Stir. Let the sauce come to a boil, then remove from the heat.
It should be time to drain the chicken. SHREDDING TIP: Use an electric hand mixer or KitchenAid (mixer attachment) to shred the chicken! Works great! Set the chicken to the side.
In another medium saucepan, sauté the rest of the garlic (2 cloves) and onions. Add the rest of the tomato sauce (1/2 cup), chipotle chili powder (1 tsp), cumin (1 tsp), and chicken broth (1/2 cup). Also add cilantro and dry oregano. Mix well and heat it up. Remove from heat right before the mixture starts to boil. Pour it on the chicken and mix evenly.
Put 1/3 cup of the chicken mixture into each tortilla, roll, and place in a 9x13 pan / baking dish.
Pour the enchilada sauce evenly on top. Top with cheese.
Cover and bake for 20-25 minutes.
**Store in an airtight container or cover the 9x13 pan in the fridge. This stays good and easily reheats for up to 6 days.