Jessie James Decker’s Chicken Fit-Chiladas

Yield: 10 servings
Calories: 190
Theme: Quick & Easy
Rating:  This recipe has not been rated
enchiladas

Country singer, Jessie James Decker, shares her sensational chicken enchilada recipe. Since the meal is extremely easy to make, you will have more time to sit down, relax, and enjoy your dinner.  Her saucy and flavorful dish is low in calories but high in protein, giving you the energy you need to endure the long week ahead. 

 

Recipe from Just Jessie: My Guide to Love, Life, Family, and Food by Jessie James Decker 

Ingredients

  • 1/2 tsp olive oil (for sauce)
  • 2 garlic cloves, minced
  • 1 cup reduced-sodium chicken broth
  • 1 1/2 cups canned tomato
  • 2 chipotle chilies in adobo sauce, chopped
  • 1 chili powder (or more for taste)
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • salt, to taste
  • black pepper, to taste
  • 1 tsp olive oil plus more for greasing baking dish (for meal)
  • 2 garlic cloves, minced
  • 1 cup chopped onions
  • 2 1/2 cups shredded rotisserie chicken
  • salt, to taste
  • 2 tbsp fresh cilantro
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 tbsp chili powder
  • 1 cup canned tomato sauce
  • 1/4 cup chicken broth
  • 1 can pinto beans, rinsed
  • black pepper, to taste
  • 1 tsp or more of garlic powder
  • low-carb wheat flour tortillas
  • 2 cups Mexican cheese
  • light sour cream
  • handful of chopped green onions and cilantro for garnish

Directions

1. Heat a saucepan over medium heat, then add the oil and garlic and sauté until golden, about 1 minute. 

 

2. Add the chicken broth, tomato sauce, chilies, chili powder, garlic powder, cumin, salt, and pepper.

 

3. Bring the mixture to a boil then reduce the heat to low and simmer, uncovered, for 4 minutes. Set sauce aside until ready to use. 

 

4. Preheat the oven to 400°. Drizzle olive oil in a glass baking dish until the whole thing is greased. 

 

5. Heat the olive oil in a medium skillet over medium-high heat. Sauté the garlic and onion on low until soft, about 2 minutes. 

 

6. Add the chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and pinto beans. Cook about 5 minutes. 

 

7. Remove from heat. Put 1/2 cup of chicken mixture into each tortilla, roll it, and place it in the prepared baking dish with the fold facing down. 

 

8. Place the enchilada sauce over the enchiladas, smothering them.

 

9. Top with cheese. Bake for 20 minutes, or until cheese is melted. 

 

10. Top with sour cream and garnish with green onions and cilantro. 

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