Hi Friends! I hope you all had a great weekend! I had a great time visiting my family this weekend. I got to see an old friend of mine for dinner on Saturday night and the Hubs and I got to spend some great quality time together. One of the great things about visiting bigger cities is being able to do things we don’t get to do at home! We went to an awesome little movie theater where they serve food and drinks and saw The Artist! It was such a great movie! And I loved being able to drink wine that I didn’t have to sneak in (wait, what? did I just say that? No, no, I always never do that!)!

I made these chicken enchiladas a few weeks ago for me and the Hubs. Hubs is not normally a big fan of enchiladas and I kind of ruined these for him because I put the chilis and onion in it, which he HATES! I thought maybe I could be tricksy and he wouldn’t see it, but I failed. This was the first time I made enchiladas at home and I think this recipe is a good start for me. Next time, I will leave out the stuff Hubs hates!

Skinny Chicken Enchiladas

From Skinnytaste

Serves 4

Ingredients for the sauce:

– 2 garlic cloves, minced

– 1-2 tbs. chipotle chilis in adobo sauce

– 1-1/2 cups tomato sauce

– 1/2 tsp. chili powder

– 1/2 tsp. ground cumin

– 3/4 cup chicken broth

– salt and pepper to taste

Ingredients for the chicken:

– 1 tsp. vegetable oil

– 8.5 oz (2 breast halves) cooked shredded chicken breast

– 1 cup onion, diced

– 2 cloves garlic, minced

– 1/4 cup cilantro

– salt to taste

– 1 tsp. cumin

– 1/2 tsp. dried oregano

– 1 tsp. chili powder

– 1/3 cup chicken broth

– 1/2 cup tomato sauce

– 8 (7-inch) tortillas (I used low-carb tortillas)

– 1 cup shredded reduced fat Mexican cheese

– Optional Toppings: chopped scallions, cilantro, black olives, low-fat sour cream


1. In a medium saucepan, spray pan with non-stick spray and add the garlic and sauté for about 30 seconds. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside.

2. Preheat oven to 400 degrees. Heat the oil in a skillet on medium-high heat. Sauté onions and garlic on low until soft and translucent for about 2 minutes. Add the chicken, cilantro, salt, cumin, oregano, chili powder, tomato sauce, chicken broth. Cook for about 5 minutes. Remove from the heat.

3. Spray a 13×9-inch baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it and place seam side down into the baking dish. Top with the sauce and cheese. Cover with foil and bake for 20-25 minutes. Serve and top with toppings of your choice!

And now, it’s time to announce the winner of the adorable coffee scoop giveaway!

and the WINNER is….comment #9 which belonged to ANN at Cooking Healthy For Me! Congratulations, Ann!! And thank you again to all of you who participated in the giveaway! Hopefully I will have another one soon! :)