Lite N’ Spicy Enchiladas Recipe
Total Time: 35 minutes
Prep Time: 25 minutes
Cook Time: 10 minutes
Servings: 16 enchiladas
Description
These Lite N’ Spicy Enchiladas emerged from a friendly challenge posed by a co-worker seeking a delicious yet waistline-friendly Mexican dish. For a nominal fee, I promised to deliver a recipe that would not only satisfy but delight. Although I’ve never had the pleasure of tasting these enchiladas myself—since they vanish almost instantly at work—I take the enthusiastic response from my colleagues as a glowing endorsement. I’m excited to share this recipe with you, hoping you enjoy it as much as they do!
Ingredients
| Quantity | Ingredient |
|---|---|
| 16 | Corn tortillas |
| 1 | Onion (diced) |
| 1 1/2 cups | Chicken broth |
| 1/2 tsp | Dried cilantro |
| 2 tsp | Chili powder |
| 1/4 tsp | Cinnamon |
| 1 | Jalapeño (diced) |
| 1 | Can vegetarian chili |
| 1/2 cup | Cheese (shredded) |
| 1 cup | Enchilada sauce |
| 10 | Olive oil spray |
Nutritional Information (per enchilada)
| Nutrient | Amount |
|---|---|
| Calories | 129.2 kcal |
| Total Fat | 2.4 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 29.8 mg |
| Sodium | 241.1 mg |
| Total Carbohydrates | 15.3 g |
| Dietary Fiber | 2.6 g |
| Sugars | 1.1 g |
| Protein | 11.7 g |
Instructions
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Prepare the Chicken Mixture: In a sauté pan lightly coated with olive oil spray, sauté the diced chicken, onions, and jalapeños over medium to high heat until the chicken is fully cooked and no longer pink. Once done, set the mixture aside.
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Create the Bean Mixture: In a small saucepan, combine the refried beans, chicken broth, dried cilantro, chili powder, and cinnamon. Stir well and bring the mixture to a gentle boil over medium heat. Once bubbling, remove from heat and set aside.
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Warm the Tortillas: Heat the corn tortillas according to package instructions, making them pliable for easy rolling.
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Preheat the Oven: Preheat your oven to 350°F (175°C). While the oven is warming up, spray a 9″x13″ baking dish with olive oil spray to prevent sticking.
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Assemble the Enchiladas: On a clean countertop, take one tortilla and spread 1 to 1 1/2 tablespoons of the refried bean mixture across its surface. Next, place a thin line of the chicken mixture just off-center on the tortilla, followed by a spoonful of vegetarian chili and a sprinkle of shredded cheese.
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Roll and Place in Baking Dish: Carefully roll the tortilla, enclosing the fillings, and place it seam-side down in the prepared baking dish. Repeat this process for the remaining tortillas until all the filling is used.
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Add Sauce and Cheese: Pour the enchilada sauce evenly over the rolled enchiladas and top with any remaining shredded cheese.
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Bake: Place the baking dish in the preheated oven and bake for 10-15 minutes, or until the cheese is bubbling and slightly golden.
Enjoy your Lite N’ Spicy Enchiladas as a deliciously satisfying lunch or snack option, perfect for any occasion!
