Homemade is Better

I wanted to make chicken enchiladas for dinner last night.  I looked at the nutritional info on a can of enchilada sauce.  High in sodium.  I’m getting old…I need to watch my sodium intake.  I made my own.  It was quick and easy and oh so tasty.  I’m also trying to eat better and used these low-carb tortillas.  They are really soft-no need to dip in the sauce or oil.  My entire meal took me about 1 hour beginning to end and let me tell ya…we ate well, with leftovers to beat!  Enjoy!

Enchilada Sauce

1/8 cup canola oil

1 large shallot finely diced

1/8 cup chili powder

2 tbsp. cumin

1 tsp. basil

1 tsp. oregano

1 tsp. jarred minced garlic or 1 large garlic clove minced w/ a little salt to create paste

2 tbsp. tomato paste (used from tube-keep in my fridge at all time – really handy)

15 oz. can organic tomato sauce

¾ can of water

Heat oil in sauce pan on medium heat.  Add shallots and cook until they start turning opaque.  Add spices, garlic and tomato paste cook for about 1 minute stirring constantly.  Mixture will become a paste.  Whisk in tomato sauce and water.  Simmer for about 20 minutes.

Chicken Enchiladas (Makes 6)

2-3 cups of shredded cooked chicken

Shredded reduced fat cheddar cheese

Enchilada sauce

Low-carb tortillas

In a casserole dish, spread some enchilada sauce on bottom.  Mix some of the enchilada sauce in w/ the cheese and chicken to coat.  Lay tortilla on flat surface, add ½ cup of chicken mixture to middle and roll up burrito style.  Lay seam side down in casserole dish.  Repeat, then cover w/ sauce and more shredded reduced fat cheddar cheese.  Bake at 350° for 25-30 minutes until cheese starts to brown.

I served with a brown rice/black bean side and a cilantro, jalapeño pepper coleslaw.  Yum!