Cranberry Chicken Enchiladas: 198 per enchilada

Yup, you guessed it.  It’s Mexican night again.  I got the original of this recipe from RecipeGirl, and modified it slightly to adapt it to my tastes (and to be calorie friendly).  This was another one of those recipes that when we took our first bite, we looked at each other and said “Wow, this one is good!”

Now, I don’t think one enchilada would be nearly enough to satisfy me, so what I did was cut the whole pan into sixths, and ate it lasagna style.  Absolutely delicious, especially with one of my favorite condiments: sour cream! 🙂

Cranberry Chicken Enchiladas	198 calories per enchilada
Makes 10 enchiladas, but 6 servings
	Calories per	Total
Ingredients	serving	Calories
16 oz. can (1 1/4 c) jellied cranberry sauce, divided	1/4 c = 110	550
9 oz. cooked chicken, finely diced	3 oz = 110	330
1 1/2 c salsa, divided	2 Tbs = 10	120
4 oz. reduced fat shredded mexican cheese, divided	1 oz = 80	320
1/2 c lt sour cream	2 Tbs = 40	160
10 corn tortillas	1 tortilla = 50	500
	Total calories =	1980
	1 enchilada =	198
	1/6 pan =	330

 

1) Preheat the oven to 350 degrees.  Spray a 13” x 9” baking dish with olive oil spray.

2) In a big bowl, empty half the can of cranberry sauce.  Using a whisk, break up the cranberry sauce by whisking it quickly around the bowl.

3) Add the chicken, ½ c of the salsa, half the cheese, and all of the sour cream.  Mix well.

4) Spoon about 3 Tbs – ¼ cup of the mixture into each tortilla, and roll up each tortilla.  Place each enchilada seam side down into the greased baking dish.

5) In the same bowl that you were using, make the sauce by stirring together the rest of the cranberry sauce and salsa.  Pour the sauce over the enchiladas.  Cover with foil and bake for 45 minutes.

6) Uncover and put the remaining cheese on top of the enchiladas.  Bake for about 10 minutes more, until cheese is melted.

7) Enjoy!