ENCHILADAS ROJAS

Name: ENCHILADAS ROJAS
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: Mexican, Latin American, American
Ingredients: 8 chiles guajillo (or California); 2-3 chiles ancho; 16 oz chicken breast; Bay leaves; 5 garlic cloves; 1/2 white onion; 2 cups chicken broth (from boiled chicken); 2 bay leaves; Oregano; Salt; Pepper; Avocado oil spray; Corn tortillas; Queso fresco; Nonfat Greek yogurt; Lettuce; Onion

12 steps

Prep:5minCook:1h

MEXICAN MEALS FOR WEIGHT LOSS: ENCHILADAS ROJAS ❤️‍🔥 This has been a highly requested recipe & it made me think of my tia Plácida who makes the best enchiladas! She helped think of ways to keep this low calorie but high protein.

Updated at: Wed, 06 Sep 2023 02:44:50 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories301.2 kcal (15%)

Total Fat12.7 g (18%)

Carbs22 g (8%)

Sugars6.2 g (7%)

Protein23 g (46%)

Sodium771 mg (39%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8chiles guajillo

or California

2chiles ancho

16 ozchicken breast

bay leaves

5garlic cloves

0.5white onion

2 cupschicken broth

Instructions

Step 1

1. Bring water to a boil and add chicken breast, 1 tbsp salt, bay leaves, 1/4 onion, & 3 garlic cloves. Bring down to a simmer and boil for 20-30 mins depending on size of chicken.

Step 2

2. Reserve 2 cups of chicken broth & let chicken cool off.

Step 3

3. Cut off the stems and remove the seeds and veins from all the chiles.

Step 4

4. In another pot, bring water to a boil and add in the chiles. Bring down to a simmer and boil for 8-10 mins or until the chiles are smooth.

Step 5

5. Once cooled, blend the chiles guajillo with 1 cup of the chicken broth. Strain the salsa & set aside.

Step 6

6. Rinse the blender and add the chiles ancho, 2 garlic cloves, 1 cup chicken broth, oregano, pepper, and 1/4 onion. Blend well. Mix into the salsa from the chiles guajillo

Step 7

7. Grease a pot with avocado oil spray, pour the mixed salsa, and add salt (or chicken bouillon) to taste. Simmer for 20-25 mins.

Step 8

8. While it simmers shred your chicken and warm up your tortillas on a comal.

Step 9

9. Once the salsa is done, assemble your enchiladas. 1 serving of enchilada is 3 tortillas, 3 oz cooked chicken (1 oz per tortilla), & 1/4 the salsa (1 cup).

Step 10

10. Dip the tortillas into the salsa & add 1 oz of chicken to each tortilla

Step 11

11. Measure 1/2 c of sauce to add to the chicken once in the tortillas.

Step 12

12. Add toppings of choice: 1 c shredded lettuce, 30 G non fat Greek yogurt, 28 G queso fresco, and 2 tbsp chopped onion.