Healthy Chicken Enchiladas
Only 230 calories & 2 grams of fat per enchilada
19 grams of protein so you feel full
1.5 lbs boneless, skinless chicken breasts
1 large green pepper
1 large onion
1 large tomato
1 can condensed tomato soup
1 can Campbell's Healthy Request Cheese Soup (has less fat & calories than normal)
2 cups salsa
*optional - 2 jalapenos, sour cream, guacamole
|The tomatoes looked great, but small, so I got 3 little ones.|
The peppers & onions looked horrible and I didn't have time to run to a 2nd grocery,
so I made due with yummy precut ones.
Normally I don't buy these because they're more expensive.
|These are my favorite tortillas. They are so soft and delicious and less than 90 calories each.|
|I always get the Healthy Request Cheese soup. It tastes the same to me and is way better for you.|
|Chop up the chicken and onions.|
Cook on the stove top.
I use a huge wok since I tend to spill (a lot).
|I like spicy things so when I am cooking for myself I add 2 jalapenos.|
If I am taking these to a party where not everyone loves the heat I leave them out.
|Chop up the green pepper and throw it in with the chicken and onions.|
|Cut up the tomato and set it to the side in a large bowl.|
|Once the chicken is no longer pink pour the chicken, onion, and pepper mixture over the tomatoes.|
Pour the can of tomato soup on top and stir.
(It keeps everything moist and delicious while it bakes.)
|Now make the sauce.|
Dump the cheese into a small bowl and add 2 cups of salsa.
I love salsa so I use lots.
(This is me using the leftover cheese soup can so I don't get more dishes dirty.)
|Stir salsa and cheese soup together.|
You can use whatever salsa you like.
My dad makes super thick & chunky homemade salsa that is probably about a medium, it is my go to.
However, if that isn't available I use store bought and it is still fabulous!
|Add the mix to tortillas. It should make 10.|
Sometimes I end up with 9, sometimes 11. No big deal.
|Carefully place enchiladas in baking dish. (I use one large and one small dish to make them all fit.)|
I spray mine with olive oil cooking spray first so nothing sticks.
|Dump sauce on top and spread it out.|
Place in oven for 25 minutes at 400.
|Ta-da. 2 dishes full of this amazingness came out.|
|I knew they were perfectly done because the very edges were just a bit brown.|
I love that this dish is so healthy - 230 calories, count me in. Plus the fresh taste of the chicken and veggies is delicious and the sauce is so much lighter than what you find when you go out to eat. I worked at a Mexican place for about 7 years through HS and college and invented this dish years ago when I was craving Mexican, but wanted something healthier than what the restaurant had. I make this pretty frequently because not only do my friends and family love it, but it is easy to do, and makes 10 good sized enchiladas.
P.S. - They freeze well. I now have 3 in my fridge for this week and 6 more in individual containers in my freezer. Way healthier and yummier than store bought frozen food. I just take one out of the freezer, defrost it, and heat it up when I am busy and still want a great dinner.