Wednesday, March 6, 2013

Skinny Chicken Enchiladas and Supporting Local...

It's that time of year again, spring is right around the corner and summer will be here before we know it. So what better time than now to start watching what we eat. I'm not one to count calories or ever say no to a cupcake, but I do choose to eat fairly healthy. I gave up fast food some time ago and I feel so good about it, both inside and out. I would much rather spend my hard earned money supporting a family owned restaurant that serves food that's good and good for you.

I never made this before, found it on Pinterest and made it yesterday. I thought it was really good, but found it to be a little too spicy for Liam. I will make it again, only cutting down on some of the spice. What makes this recipe "skinny" is the use of whole wheat tortillas that are not fried, and boneless skinless chicken breast.

Most of this meal was created using local products and I feel so good about that. I always look for the local produce before buying the imported stuff. Its time that we open our eyes and support those around us, there's a sense of pride when you buy from your neighbor. This summer I have plans to take Liam to local farms to show him where the food actually comes from; we're both really excited about it.

Grill two large boneless skinless chicken breasts...

Saute onion and bell pepper until onion is translucent, about 5-7 minutes...

Add garlic and chipotle pepper, salt and pepper. Cook for another minute. Add flour and whisk in broth and water and cook until thickened. 

What's your favorite skinny recipe? 

Chicken Enchiladas

adapted from high heels and grills
makes about 8

2 Chicken Breast, shredded
1 small onion, chopped
1 half green or red pepper, chopped
2 cloves of garlic, minced
1 1/2 chipotle peppers, chopped (or less, depending on your taste)
salt and pepper to taste
1/4 Cup flour
1 1/2 cups chicken broth
1/4 cup water
8 whole wheat tortillas
1 Cup Mexican style cheese

Grill and shred chicken.
Saute onion and pepper together until onion is translucent
Add chipotle and garlic and cook for another minute. 
Add flour to make a paste, and cook for 1 minute.
Whisk in chicken broth and water and cook until sauce thickens, about 7 minutes.
Warm tortillas to make pliable.
Mix shredded chicken with 1 Cup of sauce.
Cover bottom of a square baking dish with a little sauce.
Fill tortillas with 1/8 Cup of chicken and sauce filling, and roll up. Place seam side down. Pour remaining sauce over enchiladas, cover with cheese, and bake uncovered for 15 minutes.

Serve with Guacamole.


  1. Wow, these look So good!!!! And its an added bonus that you used local items! Yumm!

    Also, Thanks so much for your sweet words on my blog on Friday! Muah!

Holly Foxen Wells


    1. Thanks Holly!
      So happy you stopped by and looked around my little blog, its a work/learning process.
      And THANK YOU for being my first member!

      Much Love,


  2. This looks SO good! Can't wait to try it!


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