Chicken Enchiladas and Spanish Rice: A Complete Meal

Chicken Enchiladas
Main Course
Makes 6 servings at one enchilada per serving
or 4 for this meal and 2 for leftovers
230 calories/8.5 Grams of fat per enchilada

Spanish Rice
Side Dish
makes 4 servings (a little under 1/2 cup cup per serving)
140 calories/ 2.5grams of fat per serving

Prep/Cooking time: about 40 minutes
Skill Level: Medium


Ingredients needed for complete meal:
6 chicken breast tenders, no skin, cooked and shredded
15 oz can enchilada sauce (if you are just making the spanish rice, you may substitute 1/2 cup tomato juice and add chili powder. Cooking time will be shorter)
4 oz can diced green chilies
3/4 cup chopped onions
1/4 cup red pepper
3/4 cup mozz cheese low moisture part skim (you can use a mexican cheese but it is highter in fat and calories)
4 oz fat free cream cheese
6 low carb tortilla shells (Tamaros low carb garden)
1 Tbsp olive oil
1/4 cup light sour cream
1 cup lower sodium chicken broth
1/2 tsp salt
1/2 tsp Mrs Dash Fiesta Lime
1/2 tsp cumin
1 cup instant brown rice

Preparation for Enchiladas:
Cook chicken with the method of your choosing.  I broiled mine about seven minutes on each side. Shred the chicken. Preheat oven to 375 degrees.  Saute 1/2 cup of the onions in 1/2 Tbsp olive oil. Add 2 Tbsp of the green chiles to the onions after the onions have sauteed for a few minutes.  Remove from heat. Combine onion/chile mixture with the chicken, fat free cream cheese, mozzarella cheese, 1/4 tsp salt, and cumin in a large bowl.
Heat all the tortillas in the microwave for 30 seconds on high.  Warm tortillas are easier to work with.
Spoon the chicken mixture onto the edge of the tortillas and roll up. It's about 1/2 cup of filling per tortillas.
Spray a square metal baking pan with cooking spray.  Place rolled tortillas, seam side down, into the baking pan.
Combine 1 cup of the enchilada sauce with the sour cream and stir til blended.  I use the same bowl as the one for the chicken filling.  This picks up some of the chicken flavoring and makes for less dishes to clean later. Pour the sauce mixture over the tortillas. Bake uncovered for 20-25 minutes.  When there is five minutes remaining, sprinkle with the remainder of cheese (1/4 cup) and the remainder of the green chiles. Finish baking.


Preparation for the Spanish Rice:
Bring the chicken broth to a boil. Add the brown rice and remaining enchilada sauce (about 1/2 cup). Stir, reduce heat to low, cover, and simmer for five minutes. No peeking!
While the rice is simmering, saute the remaining onion and the red pepper in 1/2 Tbsp olive oil. After the rice has simmered for 5 minutes, mix in onion/peppers. Cover and simmer for another five minutes, stirring occasionally. Add the Mrs Dash seasoning and 1/4 tsp salt. Cook for an additional 5 minutes uncovered, stirring occasionally. Remove from heat to let the sauce thicken.
You may want to garish your enchilada with lettuce and tomatoes, pico, or salsa.. If you do your timing correctly the two dishes should be ready at about the same time.
Serve and enjoy!