Yoooooooooooo – There is serious deliciousness going down in this house right now, man! Tonight, I made a recipe from the Sweet Files blog: Chipotle Chicken Enchiladas. I needed to share it with you all immediately. This was super easy to put together, too.
Jessica points out in the recipe that you can use any veggie combo and so I made one ingredient swap in mine – I used jalapeños in lieu of sweet peppers (I like everything really hot). I had 6″ tortillas in the freezer so I just used those – making 26 mini enchiladas instead of 12 big ones. Other than that, I followed the Sweet Files recipe to the letter. These weighed in at around 400 Calories per two mini enchiladas. That’s a great lunch for me all week right there!
Exact ingredients I used to calculate the calories:
4 Chicken Breasts
1 Sweet Onion
4 oz Diced Jalapeños
4 oz Diced Green Chili
1 tsp Chili powder
1 tsp Chipotle Chili Pepper
1 tsp Ground Cumin
1 tsp Pepper
2 tsp Salt
28oz Mild Enchilada Sauce (3 cups)
2 containers of Plain Greek Nonfat Yogurt (5.3oz each)
1 can Low Sodium Black Beans (15.5 oz)
1 bag 4 Cheese Mexican Blend shredded cheese (2 cups)
1 can No Salt Added Corn No Salt Added (15.25 oz)
26 – 6″ Flour Tortillas
Thanks for reading!