Skinny Avocado Chicken Enchiladas

Sunday, June 30, 2013

From our skinny table to yours...

Is there anything better than sitting down in front of a BIG and COMFORTING meal on a Sunday evening? Typically big and comforting screams fat, carbs and lots of calories. Well, not in our homes ;) Tonight we are putting a twist on the typical cheesy and greasy enchilada and whipping up our healthy and delicious Skinny Avocado Chicken Enchiladas! If you are avocado lovers like us, this is one dish you really HAVE to try!

We start off by making our enchilada sauce! Simply toss avocado, lime juice, fresh garlic, jalapeno, chicken stock and lots of fresh cilantro into your blender and blend until smooth! The avocado combined with the chicken stock creates such a light, yet creamy sauce everyone is sure to LOVE! Our hubbies sure did ;)

We stuff our enchiladas with sauteed red onion, lots of garlic and poblano peppers for a nice little kick! We used cilantro and lime grilled chicken as our protein source, but grilled shrimp or tilapia would be lovely as well. Simply stuff your whole wheat tortillas with avocado cream sauce, chicken mixture and reduced fat Mexican cheese for the perfect creamy and cheesy bite!

YUM! These were so delicious! Serve these up with a veggie of your choice and you have yourself and healthy and filling Mexican meal at a fraction of the calories! We went with sauteed asparagus and fresh tomatoes tonight, but cook up whatever you are feeling :)

Hope you enjoy this skinny, yet hearty Sunday night meal!

Nutrition Facts Per Serving

Serves: 4

Serving size: 1 enchilada

Calories: 347

Fat: 15.8

Carbs: 34.2

Dietary fiber: 8.4 grams

Protein: 21.6 grams

WW points: 9

Ingredients

1/2 pound lean chicken breast

1 avocado

1/2 cup sodium free chicken stock

1 poblano pepper sliced

1 jalapeno

1/2 red onion sliced

5 garlic cloves

2 limes

1 tbsp olive oil

1 tbsp cumin

1 handful cilantro

6 tbsp reduced fat Mexican cheese

4 whole wheat tortillas

Let's get cooking!

1. Preheat oven to 400 degrees

2. To make cream sauce add avocado, chicken stock, 3 garlic cloves, jalapeno, juice from one lime and half of fresh cilantro into food processor or blender and blend until smooth. Set sauce aside

3. Slice up chicken breast into thin strips. In mixing bowl marinate chicken in the remaining chopped garlic, juice from remaining lime and remaining cilantro. Let sit for 10 minutes.

4. In saute pan add one tbsp olive oil over medium heat. Add peppers, onions and remaining garlic and saute for approx 5 minutes or until onions begin to caramelize. Add sliced chicken and saute for an additional 7 minutes to cook chicken through. Set aside

5. Begin to assemble enchiladas. Line baking dish with avocado cream sauce. In each tortilla add one tbsp cream sauce, chicken mixture and one tbsp Mexican cheese then roll. Add all tortillas to baking dish.

6. Top enchiladas with remaining avocado cream sauce and 2 tbsp Mexican cheese.

7. Bake at 400 for 20 minutes

Serves 4 healthy portions! Enjoy :)