Brisket Enchiladas

Ole!!! Tonight we traveled to Mexico for some nummy enchiladas. I'm not usually a fan of Mexican food but these were light, super flavorful and spy-say. One enchilada only has 160 calories if you follow the recipe from the website. Que bueno!! Alright, that's about the extent of my Spanish. You might be thinking it's strange to put brisket in enchiladas but I had some leftover from the other night so I morphed the ingredients and made these. It's so nice to take one ingredient and instead of having the same meal twice, you make something entirely new and different. The first night we had brisket sammies, tonight was enchiladas, and manana will be tacos. As you can see we're getting our Mexican fix for the year. I served these with a cold black bean salad and it was a nice contrast to the smokin' hot enchiladas. The salad was decent but a little too "beany" for my taste so next time I would definitely use less beans. If you'd like the recipe you can find it here. Ooh come to think of it, I'll pair these with a refreshing mango salsa next time around. So whenever the mood strikes you for some Mexican food, try these on for a lighter fare.

Brisket Enchiladas
Adapted from Gina's Weight Watcher Recipes
Makes 8 enchiladas
4 servings
1 enchilada = 160 calories

For the sauce:
• 2 garlic cloves, minced
• 2 tbsp chipotle chilis in adobo sauce (including inner seeds)
• 1 1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup fat free chicken broth
• kosher salt and fresh pepper to taste

For the chicken:
• 1 tsp vegetable oil
• 8.5 oz cooked brisket (shredded in a food processor) or substitute chicken breasts
• 1 cup small diced onion
• 2 large cloves garlic, minced
• 1/4 cup cilantro
• kosher salt and pepper
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp chipotle chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce
• 8 (6-inch) Guerrero corn tortillas
• 1 cup shredded Mozzarella or Mexican cheese
• Nonstick cooking spray

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles , chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Turn on gas range on stove top and heat tortillas until just pliable (this makes them easier to roll) Put 1/4 - 1/3 cup chicken mixture into each tortilla and roll it. Place on baking dish seam side down. Top with sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20 minutes. Remove foil and bake an additional 5 minutes. Top with low fat sour cream or scallions if you wish.