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I love this recipe because its great for hearty eaters (it makes 12 servings, so even if you are not serving this to those with a big appetite, and even if you are, you'll still have plenty of leftovers for an additional meal, maybe two!)
This recipe will allow for about a cup of remaining chicken filling, which can then be used for Southwestern Chicken Salad Sandwiches for the lunch the next day!
What you'll need!3 pounds of chicken breasts
4 - 14 ounce cans of fire roasted tomatoes
2 packages of 12 gluten free corn tortillas (the Mission "Restuarant Style" corn tortillas are gluten free, just look for the gluten free labeling on the back of the package!)
1 tablespoon of olive oil
3 - 7 ounce cans of chopped green chili
1 chopped onion
2 tablespoons of brown sugar
2 tablespoons of balsamic vinegar
3 cloves of chopped garlic
Lime juice from 1 lime
2 cups Monterey Jack cheese (1 package)
2 cups Mozzarella cheese (1 package)
Here's a quick breakdown of the nutrition of the enchiladas!
- Calories per Serving - 352.6 calories
- Weight Watchers Points per Serving - 9 points
- Total Fat - 12.6 g
- Total Carbs - 29.9 g
- Dietary Fiber - 4.6 g
- Protein - 29.1 g
And the value of your prepared meal! (check out this link for a complete shopping list!)
- Total Grocery Bill (without purchasing pantry items) - $21.71
Now for the fun stuff!
First, pre-heat your oven to 375 degrees. Place your 3 pounds of chicken breast in a baking dish, cover with tin foil, and cook for 25-30 minutes, or until your meat thermometer reads 165 degrees.
Now, for the enchilada sauce! Over medium-high heat, cook your chopped onion, and 3 cloves of chopped garlic in olive oil until your onion has browned!
Next, add 2 tablespoons of brown sugar, 2 tablespoons of balsamic vinegar, four cans of fire roasted tomatoes, 1 tablespoon of cumin, and 1 tablespoon of chili powder.
Bring to a boil, reduce to a simmer, cover, and let cook for 20-30 minutes!
By now, your chicken should be done!
Shred or chop each breast as shown below:
Add in your 3 cans of chopped green chili, 1 cup of light sour cream, 1 cup mozzarella cheese, 1 tablespoon of cumin and 1 tablespoon of lime juice:
Prepare your assembly line!
Cover just the bottom of your pan with your enchilada sauce! (Note the gluten free pumpkin cornbread mini muffins just to the left...that will be my next blog posting!)
Heat both side of each corn tortilla over medium high heat (spray a little olive oil on your pan) until slightly browned:
Add just enough chicken filling to be able to fold both sides over:
Place your corn tortilla seam side down into your baking dish:
Repeat for all tortillas:
Pour remaining sauce over your enchiladas!
Cover your enchiladas with your Monterey Jack cheese, and remaining mozzarella cheese:
Bake at 375 for 30-40 minutes, or until cheese is bubbly and brown!
And the finished product!