Low Cal: Green Chicken Enchiladas

What is better then Mexican food?? Nothing!! (Lol) When I make 'anything' Mexican, my guys are happy. Eyes glazed over, smiles from ear to ear, jolly spurts of laughter ---it just brings them joy! How can I not share our happy hearts with you?!!


Green Chicken Enchiladas 


1 Rotisserie Chicken
1 Package of Corn Tortillas
1 Can of Black Beans
1 Tub of Cottage Cheese
4 Cups of Shredded Cheese
1 Large Can of Green Chile Sauce
2 Poblanos (Diced)
1/2 Onion (Minced)
2Tbs. Garlic
2Tbs. Oregano
Salt
Pepper

Preheat Oven to 350 degrees















 

Strip off and Shred
Meat with Fingers
(I had a left over fryer that no one ate, so I created this little
dinner together so I didn't have to waste an entire chicken.)



Mince Onion
Dice Poblanos
 

Sauté Onion, Pepper, Garlic,
 and Oregano in Olive Oil Until Soft
(Oregano is AWESOME in Mexican Food)

 

Once Veggies are Soft
Add Can of Rinsed Black Beans

 

Add Chicken
Add 1/2 cup of Water to Middle of Veggie/Bean/Meat Mixture
Cover with Lid to Lock in Moisture
Salt and Pepper to Taste
Remove Pan from Heat When Chicken is Warmed Through

 

Oil 6x9 Pan
Add Green Chile Sauce to Cover Bottom of Pan

Add Layer of Corn Tortillas

Add Another Layer of Green Chile Sauce
 

Add Layer of Cottage Cheese
 

Add Layer of Chicken and Veggie Mixture

Add a Light Layer of Cheese
(You will not need as much cheese in the middle because the Cottage Cheese
with make it ooey gooey in the middle without all the extra calories!)



Repeat Layering Steps Until you Reach the Top of the Pan
Use All of the Green Chile Sauce
Last Layer Should be Cheese

Cook for 30 Mins
Broil for 5 Mins


 

Serve With a Swirl of Sriracha and a Heap of Lettuce

Enjoy!!