Low Fat Chicken Enchiladas |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Always I-N-S-P-I-R-E-D by what I read, This makes for a QUICK, GREAT feed! SO simply, easy to do! Your family will thank you for seeming like you fussed, TRUE! Ingredients:
300 g chicken breasts |
1 teaspoon cumin |
300 g chickpeas |
1 1/2 cups pasta sauce |
300 g sweet potatoes |
6 tortillas |
1 cup low-fat cheese |
cooking spray |
1/2 cup water |
Directions:
1. Dice chichen; spray pan with oil; cook about 5 minutes until cooked anc browned.
2. ADD cumin; stir for 1 minute.
3. Add drain chickpeas and with back of a fork mash lightly.
4. NOTE: Can use 400 gram canned (drained) for ease.
5. HEAT Sweet potato on paper towel on plate in microwave for 10 minutes.
6. NOTE: Make sure to pierce the potato with a knife.
7. SCOOP out sweet potato and add to chicken and chickpeas; add 1 cup tomato sauce and combine ingredients in pan.
8. Lightly oil oven friendly dish.
9. Place 1 tortilla at a time on a paper tower in microwave for 15 - 20 seconds (makes folding ALOT easier).
10. Place about 3 Tbsp of chicken mixture inside tortilla and wrap.
11. NOTE: I find it easiest to pull up bottom closest to me, then turn clockwise to the right and roll up tight.
12. Place in oven friendly dish; seam side down.
13. COMBINE remaining pasta sauce (1/2 cup) and 1/2 cup water.
14. Place over enchiladas and top with 1 cup low-fat cheese.
15. NOTE: Can use less.
16. Place under griller for 5 minutes until cheese is bubbly and light brown.
17. ENJOY!
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