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The Cardiologist's Wife's Recipe for Skinny Enchiladas
Feb 29, 2012

Don’t we all have cravings from time to time? I know I do. Most of the time I fight them off (chocolate milkshakes) but sometimes I go ahead and indulge. I love Mexican food but often it is full of fat, salt and high in calories. Plus, who can eat just one chip? I can eat a ton of chips and salsa.

That is why cooking at home is so important. You can prepare food at home to satisfy your cravings while controlling the salt and fat content. Yes, healthier versions of your favorite food can taste just as good, if not better! When you eat at a restaurant, you are more likely to eat the whole super-sized plate of food but at home you can cut back on portions. A win win situation if ever there was one!

I came across this recipe for “skinny” enchiladas which I tried last night. It more than satisfied my Mexican food craving. It took a little time but it was not at all difficult. I saved time by layering the tortillas instead of filling and rolling them. (I’m lazy that way.) If you have some leftover cooked chicken, use it in this dish.

Skinny Enchiladas

Sauce
INGREDIENTS:
*1 clove garlic minced
*1 1/2 cups tomato sauce
*1/2 tsp. chipolte chili powder
*1/2 tsp. cumin
*2/3 cup chicken broth

DIRECTIONS: Mix all ingredients in a small sauce pan and let simmer gently while making the meat filling.

Meat Filling
INGREDIENTS:
*small package of corn tortillas
*1 1/2 cup of Monterey Jack or Mexican blend shredded cheese
*3 cups shredded or chopped cooked chicken
*1 onion, diced
*1 clove garlic, minced
*1 tsp. salt
*1/4 cup fresh chopped cilantro
*1 tsp. cumin
*1/2 tsp. oregano
*1 tsp. chipolte chili powder
*1/3 cup chicken broth
*1/2 cup tomato sauce

DIRECTIONS:  Sauté onion in 2 or 3 Tbsp. olive oil. When it is just beginning to brown, add garlic. When onion is lightly browned, add remaining ingredients and mix well. Allow to simmer just a few minutes. Lightly spray a 9x13 baking dish with Pam and pour enough sauce to cover the bottom. Place a layer of corn tortillas over the sauce. Top with 1/2 of the meat mixture. Sprinkle with 1/2 of the cheese. Pour 1/2 of the remaining sauce over it. Top with another layer of tortillas and the rest of the meat. Add another layer of tortillas, then the rest of the sauce and finish with the cheese. Bake covered at 375 for 30 minutes until hot and bubbly.

If you’d like to cut even more calories, leave off the last layer of tortillas and cut back on the cheese. The next time you are craving Mexican food, stay at home and make this.

The next Walk With A Doc is this Saturday, March 3, at 9 a.m. in the food court at the mall. This is a great way to find support to get up and get moving! If you have a friend who needs some help starting an exercise program, bring them out and walk with them.

Until next week,
Lisa

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