Healthy BBQ Chicken Enchiladas for Cinco de Mayo
This guest article is by my friend and Marin mom Nancy Grossi, author of the award-winning blog The Wife of a Dairyman. Nancy started her blog at the beginning of 2010, and offers a look into life on one of Marin's many dairy farms. One of her loves is cooking, and here's her recipe for healthy BBQ chicken enchiladas, perfect for Cinco de Mayo dinner on Saturday!
When you have a bunch of leftover BBQ chicken like we did, what do you do with all the extra chicken? I can only eat chicken prepared the same way about five times in a row… no more!
So, I pulled the meat off of four halves and cut it up into chunks to make BBQ Chicken Enchiladas, which was about one pound of meat.
Saute 1/2 an onion with 2 garlic cloves, salt and pepper. Then remove from heat.
Mix diced tomatoes, corn, black beans, broccoli and cumin, and chili pepper if desired.
Add the chicken and sauteed onions and garlic to the mixture.
I used high fiber, whole wheat tortillas. Spoon the mixture into the tortilla and wrap it up. Place into a baking dish that you've poured some enchilada sauce into.
After you've wrapped all the enchiladas and placed them seam side down, pour more enchilada sauce on top and sprinkle with your choice of cheese.
Bake at 350 degrees, covered with foil for 35 minutes.
Top with sour cream, salsa or I used a cilantro, garlic, yogurt dip for lower calories.
I loved these enchiladas. You could really taste the flavor of the BBQ chicken, which gave them a nice twist. You can also prepare this recipe using ground beef, turkey, chicken or steak strips.
Healthy BBQ Chicken Enchiladas
- 1 pkg. corn tortillas – or whole wheat tortillas
- 1 lb bbq chicken or ground turkey or chicken meat, beef, etc.
- 1 large can of enchilada sauce-green or red
- 1 bag of Monterey Jack cheese or the cheese of your choice
- 1 onion, chopped
- 1 cup diced broccoli or zucchini
- Minced garlic to taste
- 1 can corn
- 1 can black beans, rinsed
- 1 can of sliced black olives (optional)
- 1 can stewed or diced tomatoes, drained
- ½ teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
If you're using ground beef, turkey or chicken, brown the meat with onion and garlic, drain any fat. Add Cumin, chili powder and salt and pepper and stir.
In large bowl, combine meat mixture, black beans, corn, stewed tomatoes and olives together. Pour enough enchilada sauce to cover the bottom of a 9x13" dish. Fill corn tortillas with mixture and place seam side down in dish. Cover with remaining enchilada sauce and sprinkle with cheese.
Cover with foil and bake at 350 degrees. Uncover and bake for an additional 10 minutes until cheese is melted. Serve with salsa, sour cream etc.
