I love Mexican food; unfortunately, my waistline doesn’t! I don’t think traditional Mexican food is necessarily high in calories or fat, but rather the way restaurants prepare it nowadays. They load the dishes up with tons of cheese and sour cream, and who knows how much oil was used in the kitchen. Hence, I tend to make a lot of Mexican inspired dishes at home so I can control the quality and quantity of ingredients.

I got the idea for this easy chicken enchilada recipe from Rachael Ray. I love how she always manages to keep her ingredients list to a minimum while making sure the dish doesn’t take you hours to prepare. I made a few tweaks to her recipe, however, to cut down on the calorie and carb level. I also added time to let the meat marinate so that it’s juicier and more flavorful. I made my chicken enchiladas with a red tomato sauce, but you could also use my recipe for a green tomatillo sauce! Continue reading →