Recipe Calories

September 1, 2010

Peanut Chicken Enchiladas for 396 calories per serving

Filed under: Under 450 — My Recipe Calories @ 10:13 pm


This one was so good, I had to take a pic of Michael eating it.  He loved it too! 

He insists on wearing that shirt for all photographs now, obviously.

The only thing I would change about this recipe next time is that I would double the amount of liquid in the sauce, because they needed more of that delicious sauce on them!  I corrected that in the recipe below.  I got the original idea for this recipe from Closet Cooking.  He really came up with a beautiful and delicious concept with these enchiladas – a fusion between Thai and Mexican cuisine.  However, if I made them the way he did, these enchiladas would be very caloric (and probably also very delicious as well).  So, I made them in a diet-friendly and also delicious way.

Peanut Chicken Enchiladas 396 per serving
4 servings    
  Calories per Total
  serving Calories
For Sauce    
1 c Almond Breeze unsweetened milk 1/2 c = 10 40
1 cup fat-free chicken stock 1 c = 10 10
2 Tbs honey 1 Tbs = 50 100
1/4 c “White Chocolate Wonderful” Peanut Butter 2 Tbs = 180 360
2 tsp corn starch 1 Tbs = 30 20
For enchiladas    
onion, diced 1 onion = 50 50
1 carrot, julienned, steamed 1 carrot = 20 20
1 cup shredded cabbage, steamed 1 cup = 25 25
9 oz. chicken, cooked and shredded 3 oz. = 110 330
9 corn tortillas, heated 1 tortilla = 50 450
2 oz. reduced fat shredded mexican cheese 1 oz. = 80 180
  Total calories = 1585
  1/4 = 396

1) Spray a pan with olive oil spray, and sauté the onions until lightly browned.  Add in the carrot, cabbage, and chicken, and sauté for a few minutes until the flavors marry. 

2) Make the sauce by combining the sauce ingredients in a microwave safe bowl.  Microwave in 30 second increments, and whisk the mixture between each increment.  For me, it took about four 30-second hits of the microwave to get this sauce nice and thick.  Mix half the sauce into the chicken mixture.

3) Pre-heat the oven to 350 degrees. Spray a 13” x 9” pan with olive oil spray.  Fill each tortilla shell with the chicken mixture. and roll up.  Pour the rest of the sauce over the mixture.

4) Bake for 15 minutes.  Put the cheese on top of the enchiladas, and bake for another 5 minutes (or until the cheese has melted.)

5) Enjoy!


Leave a Comment »

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Create a free website or blog at

%d bloggers like this: