It came out really well, but I warn you that this is not an exact science type of recipe. There was a lot of eye-balling going on as I figured out what my desired chicken-to-sauce ratio should be. It will greatly depend on how much chicken you use, and how finely you shred it.
I usually cook in small portions - enough to feed my husband while my daughter and I typically split a portion. Since we're not crazy about left-overs here (because that would be too easy), I'm usually always working with 2 small breasts. And there's a sentence that brings laughter to my twelve year old self. Enjoy! (The recipe.)
No-Run, *Sort-of Skinny, Chicken Enchiladas
- 2 chicken breasts
- 1/2 green bell pepper, diced
- 1/2 small onion, diced
- 1-2 tblspn diced green chilies, undrained
- 1/4 cup cream of chicken soup
- 1/2-1 tblspn chicken stock (broth)
- 1-2 tblspn sour cream
- 1/4 cup Mexican Blend cheese (or your weapon of choice in cheeses)
- 1-2 tsp taco seasoning (recipe below)
- 4-6 low carb tortilla shells (I use whole wheat Mission shells)
- Red Enchilada Sauce to taste, extra cheese for topping
- Season chicken with a pinch or two of taco seasoning.
- Broil chicken 5 minutes on each side, or until reaching internal temp of 165.
- Let chicken cool chicken 5-10 minutes.
- While the chicken is cooking/cooling; mix soup, chicken stock, sour cream, onion, bell pepper, diced green chilies, cheese, and a pinch or two more of taco seasoning.
- Once chicken is cooled, shred and add to the filling mixture.
- Make sure the chicken is well coated, and if not add more soup, stock, and/or sour cream to get desired texture.
- Spoon mixture off-center into tortillas, roll and place into lightly oiled or greased cooking dish, seam side down.
- Cook covered for 25 minutes at 350 degrees.
- Remove cover, add shredded cheese & enchilada sauce to taste and cook for an additional 5-10 minutes or until cheese is melted.
Now, one of the ways we've been able to cut out some processed foods in our house is by mixing our own seasonings. I use this very basic recipe from All Recipes with only one addition: a half tsp of cayenne pepper. Because, well, it wouldn't be a chaotic recipe if I didn't. I usually make this in double quantity and it will last about a month.
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 tsp cayenne pepper
- In a small bowl, mix together all ingredients. Store in an airtight container.