Almost as if I was trying to make up for the previous night’s fiasco, I decided to make chicken enchiladas for dinner last night. They were a hit, except that my son complained that they were too spicy. That struck me as odd, since I had used 1/9th the chili powder the recipe called for (leaving them a little bland for my tastes), but my wife pointed out that the seasoning had adhered to the meat and left spicy pockets.
I still don’t see it, but I’ll take her word for it.
The most surprising thing about them was that they let me hit my calorie budget. I didn’t think I would, yesterday, but they were actually pretty low calorie or what they were. Let’s see if I can remember the details…
- 1 onion
- 1 lb chicken (I used boneless skinless chicken breast)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tbsp garlic powder
- 1 15 oz can tomato sauce
- 6 large tortillas
- shredded cheese (about 8 oz worth)
- Chop the onion, and sauté it in cooking oil or butter until soft, about 5 minutes
- Add chicken, cook another 5 minutes
- Add tomato sauce, 1/2 cup water, and spices. Cook for 5-10 minutes.
- Heat oven to 350 degrees.
- Pour about half a cup of sauce into the bottom of a baking pan and spread it around.
- Ladle about a cup of chicken and sauce into a tortilla. Roll the tortilla, and place it into the pan. Repeat, until you have filled the pan with delicious enchiladas.
- Pour the remaining sauce over the enchiladas, and spread cheese over them as desired.
- Bake 30 to 35 minutes.
- This worked out to about 380 calories when I made it. Your mileage will vary, depending on the ingredients.
- I’m pretty sure you can enchilada anything like this. Ground beef? Sure. Refuted beans? Sure. Shrimp? Why not? Peanut butter and jelly? Well, I wouldn’t, but go wild!
- Some corn and diced peppers would have been nice in this as well, I think. It’s probably not an authentic enchilada, but the closest I’ve ever been to “authentic” Mexican food is the Mexican restaurant down the street, which is owned by a guy who speaks Spanish. I’m not sweating the authenticity of my food.