Happy Cinco De Mayo!
Today’s post has a little twist to it: I’m a huge fan of Mexican food (especially because it’s so cheesy!) but not so much a fan of the high fat, high calorie content many of the commercial dishes pack. With Mother’s Day on Sunday, I wanted to share my Mom’s delicious Mexican-inspired, with an Italian twist, chicken enchiladas. She started making these when we lived in New York and has been making them ever since. As the years went on, and the popularity of whole wheat-based products hit the scene, she substituted her flour wraps for whole wheat wraps, cutting more calories but keeping the flavor.
So, without further ado, here’s the recipe:
• 8 10” whole wheat tortillas (I suggest Mission tortillas. 96% fat free and low carb options are available.)
• 1/2 cup chopped onions
• 4 cloves garlic, minced
• 1/4 tsp pepper
• 8 oz reduced fat or fat-free sour cream
• 2 seeded and chopped jalapeno peppers
• 1 cup shredded reduced-fat Monterey Jack or cheddar cheese
• 2 cups cooked chicken
• Sliced pitted ripe olives
• Chopped tomatoes
• 1 cup salsa (mild, medium, or hot is your choice!)
• Preheat oven to 400 degrees. Lightly coat a baking sheet with oil spray.
• Combine chopped onions, minced garlic, pepper, jalapeno peppers and chopped tomatoes in small bowl. (This is your “Italian filler” Italian because it has the colors of the Italian flag! Also the colors of the Mexican flag.)
• Grill or broil chicken 5 to 7 minutes on each side or until juice runs clear when pricked with a fork. Cool. Cut into thin strips or cubes.
• Lay tortillas on a cutting board/plate. Cover each with 1/4 of the chicken, 2 tablespoons cheese, and 2 tablespoons Italian filler. Roll up and place in a 9 by 13 inch baking pan, seam-side down.
• Cover with salsa then sour cream.
• Bake at 350 degrees 17-22 minutes or until sauce bubbles.