This recipe has recently made its way to the top of my all-time-favorites list – congrats Rick Bayless, you are have done it AGAIN. For those of you who haven’t yet salivated to his show, Bayless is an American chef that specializes in Mexican cuisine, traveling through Mexico & making traditional dishes “one plate at a time“. I don’t know if it’s because we are both gringos obsessed with Hispanic culture (and food), but I love this guy. Obviously when I discovered that he was selling sauce packets for enchiladas, tacos, and fajitas at the grocery store I HAD to try them.
After testing out all of the packets, no doubt the green chile tomatillo enchiladas are my favorite. The tacos are seriously amazing and the fajitas are great too, but the enchiladas were just out of this world — they are seriously better than what you’ll get at most restaurants. The packet comes with a recipe on the back which I am basically following with specific substitutions to lower caloric & fat content, you can cook with other brands than what I recommend but nutritional values will change.
- 1 packet Frontera Green Chile Enchilada Sauce
- 4 La Tortilla Factory Green Chile Tortillas
- 1/2 c. Weight Watchers Mexican blend cheese
- 1/2 c. shredded chicken (if making yourself use lime, garlic & olive oil spray)
*MAKES 2 servings (2 enchiladas per person)
A serving of these will only cost you 365 calories & you could make that even lower that by putting less shredded cheese on top! Check out the nutrition facts here.
Start by cooking the chicken if you didn’t buy it pre-shredded. I like to season the chicken with salt, pepper, minced garlic, & lime zest and grill it on the George Forman with a squirt of lime! You can lightly spray the grill with olive oil spray, keeping fat to a minimum. Once the chicken is cooked, shred it into small pieces.
Next, fill each tortilla with 1/8 c. shredded chicken and 1/8 c. cheese. Roll it up and place the “seam” of the tortilla face down. Continue this process until all four tortillas have been rolled up & try to fit them into a dish tightly.
Now pour your little packet of deliciousness over the rolled enchiladas and top with 1/4 c. cheese! Pop the dish into the oven at 400 degrees for 15 minutes – this is gonna be GOOD.
While you whip up some healthy sides (pinto, black beans, or some guacamole) these enchiladas will be baking their way to perfection.
I just ate and looking at this is making me hungry all over again – you’ve GOT to try it! This recipe is SUPER easy, fast, healthy and most of all DE-LISH! In the oven the tortillas soak up the flavor of the sauce, creating a gooey, warm, cheesy enchilada that melts in your mouth. This is a meal that could impress anyone (and it requires basically NO cooking skill!).
If you’re looking a recipe with a little more veggies, try out my Stacked Spinach Enchiladas & be sure to subscribe for more recipes! Happy cooking!