Ingredients
1 boneless skinless chicken breast, shredded (about 1 cup)
2 cups egg whites
1/2 tablespoon olive oil
1/2 small onion, chopped (about 1/4 cup)
1/2 tablespoon garlic, minced
1/2 cup fire roasted tomatoes, blended in a food processor
3 tablespoons salsa
1/4 teaspoon red chili powder
1/8 teaspoon cumin
1/8 teaspoon smoked paprika
1/8 teaspoon crushed red pepper, optional
salt and pepper, to taste
1/4 cup frozen corn, if frozen, thawed
1/2 cup reduced fat shredded cheddar cheese
3/4 cup enchilada sauce For the Avocado Crema:
1/4 cup avocado, about half a large avocado
1/4 cup plain greek non fat yogurt
salt and pepper, to taste
1 boneless skinless chicken breast, shredded (about 1 cup)
2 cups egg whites
1/2 tablespoon olive oil
1/2 small onion, chopped (about 1/4 cup)
1/2 tablespoon garlic, minced
1/2 cup fire roasted tomatoes, blended in a food processor
3 tablespoons salsa
1/4 teaspoon red chili powder
1/8 teaspoon cumin
1/8 teaspoon smoked paprika
1/8 teaspoon crushed red pepper, optional
salt and pepper, to taste
1/4 cup frozen corn, if frozen, thawed
1/2 cup reduced fat shredded cheddar cheese
3/4 cup enchilada sauce For the Avocado Crema:
1/4 cup avocado, about half a large avocado
1/4 cup plain greek non fat yogurt
salt and pepper, to taste
Directions
For the Enchiladas:
Bring a large pot of salted water to a boil and cook the chicken breast until it is no longer pink inside, about 15-20 minutes. Using two forks, shred the chicken and set aside to cool.
Preheat your oven to 400°F and spray a small baking dish (mine was 6x8) with cooking spray, set aside.
Spray a small, non-stick, frying pan with cooking spray and heat on high. Once hot, turn down the heat to medium/low and slowly pour 1/2 cup of liquid egg whites in, covering with a tight fitting lid. Cook until the top of the whites are just set and slightly bubbly (about 2-3 minutes). Remove the lid, carefully flip the egg whites and cook for an additional 2-3 minutes, or until the “tortilla” is cooked. Slide onto a plate and repeat with the remaining 1 1/2 cup egg whites.
While the egg whites are cooking, heat the 1/2 Tablespoon oil in a large pan on medium/high heat. Cook the chopped onion and garlic until soft, about 1-2 minutes. Stir in the blended tomatoes, salsa, chili powder, cumin, paprika and red pepper flakes, if using. Season to taste with salt and pepper.
To Assemble:
Take one egg white “tortilla” and place 2 Tablespoons of the tomato sauce in a line along the bottom portion. Top with 1 Tablespoon of the thawed corn and 1/4 cup of shredded chicken. Roll up tightly and place in the prepared baking dish, securing with a toothpick if needed. Repeat for the remaining enchiladas.
Pour the enchiladas sauce evenly over the dish and top with the grated cheese.
Bake until the cheese is melted, 8-10 minutes.
While the enchiladas bake, add the avocado and Greek yogurt into a small food processor, and blend until well combined. Season to taste with salt and pepper.
Serve the enchiladas hot with the avocado crema and cilantro.
For the Enchiladas:
Bring a large pot of salted water to a boil and cook the chicken breast until it is no longer pink inside, about 15-20 minutes. Using two forks, shred the chicken and set aside to cool.
Preheat your oven to 400°F and spray a small baking dish (mine was 6x8) with cooking spray, set aside.
Spray a small, non-stick, frying pan with cooking spray and heat on high. Once hot, turn down the heat to medium/low and slowly pour 1/2 cup of liquid egg whites in, covering with a tight fitting lid. Cook until the top of the whites are just set and slightly bubbly (about 2-3 minutes). Remove the lid, carefully flip the egg whites and cook for an additional 2-3 minutes, or until the “tortilla” is cooked. Slide onto a plate and repeat with the remaining 1 1/2 cup egg whites.
While the egg whites are cooking, heat the 1/2 Tablespoon oil in a large pan on medium/high heat. Cook the chopped onion and garlic until soft, about 1-2 minutes. Stir in the blended tomatoes, salsa, chili powder, cumin, paprika and red pepper flakes, if using. Season to taste with salt and pepper.
To Assemble:
Take one egg white “tortilla” and place 2 Tablespoons of the tomato sauce in a line along the bottom portion. Top with 1 Tablespoon of the thawed corn and 1/4 cup of shredded chicken. Roll up tightly and place in the prepared baking dish, securing with a toothpick if needed. Repeat for the remaining enchiladas.
Pour the enchiladas sauce evenly over the dish and top with the grated cheese.
Bake until the cheese is melted, 8-10 minutes.
While the enchiladas bake, add the avocado and Greek yogurt into a small food processor, and blend until well combined. Season to taste with salt and pepper.
Serve the enchiladas hot with the avocado crema and cilantro.