I’m a big fan of Sunday dinners. They are always something a little different from the rest of the week. Tonight was no different from except for the fact that a favorite recipe of mine needed to be tweaked to make it calorie friendly. A friend of ours shared a really tasty enchilada recipe she found. The link to the recipe is here. A quick look at the recipe makes it seem not too bad on the calorie load. That is until you count the calories. A single enchilada, in a pan of 8, is around 430 calories. That’s a large chunk especially if you are planning on having any sides. So I tweaked the recipe a bit. It serves 10 people the way I did it and each serving is 285 calories, but if you want it to serve 8 then each serving is about 356 calories. The chicken and seasoning is the same from the other site. I made it more like a lasagna with a layer of black beans and I only used about 1 ½ cups of mozzarella cheese.
- 1 ½ pounds of chicken
- 6 Tbsp Lime juice
- 7 tbsp Honey
- 1 ½ Tbsp Chili powder
- 2 cans of Black Beans (12oz)
- 1 can of diced tomatoes (12oz)
- 1 ½ tsp crushed garlic
- ¾ tsp garlic powder
- 1 ½ cups cheese
- 4 tbsp lite sour cream
- 2 ½ flour tortillas (burrito size)
- 1 large can of green enchilada sauce
- 1 large onion
- Boil chicken. Once it is cooked all the way through shred it.
- As you are cooking the chicken dice the onion and with a little bit of oil sauté the onion with the crushed garlic.
- Once the onion is soft add the black beans and dice tomatoes. And a dash of salt and a dash of chili powder. Simmer until the beans are cooked.
- Add the chili powder, 6 Tbsps of honey, garlic powder and lime juice to a large zip-loc bag. Mix the spices well to make your marinade. Once the marinade is ready add the chicken. The original recipe says to let the chicken sit for 30 mins I just make sure the chicken is well coated and go straight away.
- In a 9x13 pan take enough of the enchilada sauce to coat the bottom of the pan. (a couple of tablespoons should do) then folding the tortillas in half cover the bottom of the pan (there may be gaps that is fine. I used about 1 and ¼ tortillas per layer)
- Add 1 tbsp of honey, 4 tbsps sour cream, a splash of lime and a dash of garlic powder to the remaining enchilada sauce in the can. Mix well.
- Layer half the beans, cheese, meat, and enchilada sauce. Put the remaining tortilla on top. Layer the remaining half of beans, meat, enchilada sauce on top. Top with the last half of cheese.
- In a preheated oven at 350 degrees cook for about 20 minutes or until the sauce is bubbling and the cheese is melted and browning.
We have a salad and some Spanish rice as sides. The flavor is really good and the dish is fairly filling. Until next time I hope you enjoy this dish as much as we do.