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Enchiladas

Yield: 6 enchiladas (3 points each for blue and purple, 4 points for green)
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes

Ingredients

  • 6 Ole Xtreme High Fiber Tortillas
  • 2 cups chopped boneless, skinless chicken breast
  • 1 teaspoon extra virgin olive oil
  • 1/2 onion, chopped
  • 15 oz. tomato sauce
  • 1/4 cup water
  • 2 tablespoons chili powder
  • 2 teaspoons coriander
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 cup reduced fat Mexican cheese, shredded, divided

Instructions

  • Preheat oven to 350 degrees F.
  • Heat the olive oil in a sauce pan and add the onion. Sauté for two minutes then add the chili powder, coriander, cumin, garlic powder and salt. Stir together.
  • Add the tomato sauce and water to the sauce pan and bring to a simmer for 5 minutes.
  • Add the chicken breast to a bowl then stir in 1/2 cup of enchilada sauce and 1/2 cup Mexican cheese.
  • Scoop out 1/3 cup of the chicken mixture, add to the center of a tortilla then roll up. Repeat with the rest of the tortillas.
  • Place enchiladas in an 8x8 baking pan sprayed with cooking spray. Pour the remaining enchilada sauce over them, then the remaining cheese.
  • Bake for 25 minutes.