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!
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
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!