Skinny Chicken Enchiladas with Spanish Yellow Rice

I'm a big fan of Gina's dishes at SkinnyTaste.com. The recipes are unique and inventive while maintaining an interest in staying on the lighter side. A few Sundays ago I made her Skinny Chicken Enchiladas and Spanish Yellow Rice to absolute rave reviews. My very picky family said it was one of the best meals they'd had in ages. I wish Gina could know what an accomplishment that distinction is! I'm also a fan of this recipe because, while very involved, each stage can be done separately and assembled when you're ready. The rice can be cooked completely while the enchiladas are in the oven, and everything is done at the same time. Win!

Source
SkinnyTaste Skinny Chicken Enchiladas
SkinnyTaste Latin Yellow Rice

Yield
12 enchiladas, and 12 servings of rice

Ingredients
Enchiladas Sauce:

• 3 cloves Garlic
• 3 tbsp. Chipotle chiles in Adobo sauce
• 2 1/4 cups Tomato sauce
• 3/4 tsp. chili powder
• 3/4 tsp. ground Cumin
• 1 cup low-sodium Chicken broth
• To taste, salt and pepper

Enchiladas Chicken Filling:

• 1 1/2 tsp. Vegetable oil
• 12 3/4 oz. cooked, shredded Chicken breasts
• 1 1/2 cups diced Onion
• 3 cloves Garlic
• To taste, kosher Salt
• 1 1/2 tsp. Cumin
• 3/4 tsp. Oregano
• 1 1/2 tsp. Chili powder
• 1/2 cup chicken Broth
• 3/4 cup Tomato sauce

Assembling Enchiladas:

• 12 reduced-carb whole wheat flour tortillas
• 1 1/2 cups low-fat shredded Mexican Cheese
• Non-stick cooking Spray

Rice:

• 3 cups uncooked long-grain Rice
• 6 tsp. Canola oil
• 1 1/2 chicken Bullion cubes
• 7 med. Scallions, chopped
• 3 cloves Garlic
• 2 small Tomatoes, diced
• 6 cups Water
• 1 1/2 packets Sazon
• 1 1/2 tsp. Salt

Directions

Starting with the sauce for the enchiladas is the easiest, since that can be set aside all day or overnight if you need, while you prepare the rest of the dish.

Spray the oil in a medium sauce pan and saute the garlic. 

Add the chipotles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper, and bring to a boil.

Reduce the heat to low, and simmer for 5 to 10 minutes. Set aside until assembling the enchiladas. 

Next, make the chicken filling, and start by heating the vegetable oil in a medium skillet. Sautee the onions and garlic until soft

Add the pre-cooked, shredded chicken, salt, cumin, oregano, chili powder, tomato sauce, and chicken broth, and cook for 5 minutes. Remove from heat.

Pre-heat the oven to 400 degrees.

Assemble the enchiladas by filling the tortillas with 1/3 cup of the chicken filling and rolling it up. Place each roll in the baking pan, seam side down.

Top with the sauce and cheese,

cover with aluminum foil, and bake on the middle rack of the oven for 20 to 25 minutes. 

While the enchiladas are in the oven, you've got just enough time to make the rice.

In a heavy pot with a lid (I used a dutch oven), heat the oil over medium heat and saute the scallions and garlic for 2 minutes.

Add the tomatoes and saute for 1 minute.

Add the rice and saute for 2 more minutes, stirring constantly. 

Add water, bullion, and Sazon, and bring to a boil, stirring once.

Once the water boils, turn to very low, cover and simmer for 15 minutes. Don't stir or open the lid. After 15 minutes, turn the flame off and let sit for 5 minutes to finish cooking.

This was out-of-control good. The sauce was the perfect level of spice, and so much flavor. The 12 enchiladas were not enough for 6 people, they were that much of a hit. And the rice was amazingly flavorful. I can't wait to make it again with another dish. Huge hit!