Sweet as Pie is off to a great start this year with an expanded pool of recipes. In keeping with our annual January commitment to eat healthier, we started off this month’s selections with Skinny Chicken Enchiladas from www.skinnytaste.com. I am always skeptical of anything called “skinny” but was very pleasantly surprised by this recipe. It wasn’t “skinny” in the taste department and it was a breeze to put together on a weeknight. Here’s how it came together:
I started by sauteing some garlic in a lightly oiled pan and then added chipotles, chili powder, cumin, chicken broth, tomato sauce, and salt and pepper. After simmering for a few minutes, the sauce was done. Super easy.
Next, I sauteed some onion and more garlic together.
Once the onion and garlic were softened, I added the chicken (I used part of a rotisserie chicken that I bought on sale at Publix to make this even easier), salt, cilantro (worth it to use the real stuff in my opinion), cumin, oregano, chili powder, tomato sauce, and chicken broth. 
I used whole wheat tortillas for this recipe which were surprisingly soft. I added some of the chicken mixture to each tortilla, rolled it up, and placed it in a baking dish. There was enough of the chicken mixture to make eight evenly-sized enchiladas. 
Once the enchiladas were in the dish, I poured on the sauce and sprinkled on the cheese. 
The enchiladas baked (with foil) for about 20 minutes at 400 degrees. I topped them with a little more fresh cilantro once they came out of the oven.
We served the enchiladas with Zesty Mexican Rice (which was easy and delicious too) and were especially excited to share it all with our friend (and Phillip’s coworker), Jeff. The enchilada sauce was really good – we like a little spice so all of the chili pepper was a welcome addition to this dish. Both boys went back for seconds, so it seemed to be a hit with them as well. We would probably make this one again and I don’t think I would change anything about it unless I were to add some chopped onion or tomatoes (or pico!) to the chicken mixture for a little texture. I saved the leftovers for Phillip since he really liked this dish and complains that I always beat him to the leftovers. He said that they reheated well, so this recipe would work nicely I think for planning some leftovers, making ahead to take to a friend or family member, and probably even freezing. A yummy weeknight fiesta!
