Chicken Enchiladas - alive magazine

Name: Chicken Enchiladas - alive magazine
Ingredients: 2 tsp (10 mL) grapeseed oil or other oil of choice; 1 medium yellow onion, chopped; 3 garlic cloves, minced, divided; 2 cups (500 mL) tomato sauce, preferably salt-free; 1 cup (250 mL) reduced-sodium chicken broth; 2 tsp (10 mL) minced chipotle chili in adobo sauce, or 1/2 tsp (2 mL) chipotle chili powder; 1 Tbsp (15 mL) fresh oregano, or 1 tsp (5 mL) dried oregano; 3/4 tsp (4 mL) ground cumin; 1/4 tsp (1 mL) black pepper; 2 cups (500 mL) shredded cooked chicken; 1 cup (250 mL) grated reduced-fat cheddar cheese; 1 cup (250 mL) cooked or canned pinto or black beans; 3/4 cup (180 mL) frozen organic corn; 1 small red bell pepper, diced; 10 - 6 in (15 cm) whole wheat or organic corn tortillas, warmed; 2 cups (500 mL) baby spinach; 1 small ripe avocado; 1/2 cup (125 mL) 2% plain Greek yogurt; Juice of 1/2 lime; 2 green onions, chopped; 1/4 cup (60 mL) chopped cilantro

www.alive.com

Known for their creamy sauces and liberal use of cheese, enchiladas are a dinnertime favourite, but often at the expense of a hefty calorie load.

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Ingredients

2 tsp (10 mL) grapeseed oil or other oil of choice
1 medium yellow onion, chopped
3 garlic cloves, minced, divided
2 cups (500 mL) tomato sauce, preferably salt-free
1 cup (250 mL) reduced-sodium chicken broth
2 tsp (10 mL) minced chipotle chili in adobo sauce, or 1/2 tsp (2 mL) chipotle chili powder
1 Tbsp (15 mL) fresh oregano, or 1 tsp (5 mL) dried oregano
3/4 tsp (4 mL) ground cumin
1/4 tsp (1 mL) black pepper
2 cups (500 mL) shredded cooked chicken
1 cup (250 mL) grated reduced-fat cheddar cheese
1 cup (250 mL) cooked or canned pinto or black beans
3/4 cup (180 mL) frozen organic corn
1 small red bell pepper, diced
10 - 6 in (15 cm) whole wheat or organic corn tortillas, warmed
2 cups (500 mL) baby spinach
1 small ripe avocado
1/2 cup (125 mL) 2% plain Greek yogurt
Juice of 1/2 lime
2 green onions, chopped
1/4 cup (60 mL) chopped cilantro