...at least, that's what I've always called them. If you are Hispanic and offended, please don't yell at me.
1/4 cup FF refried beans
2 cans red enchilada sauce
1 cup 2% colby jack cheese, shredded
5 torillas (I used Tumaro's white toritllas to figure the nutri content)
1 lb chicken breasts
non-stick spray
Spices as you like them
Season and sear the chicken on both sides, dice into 1/2 " cubes and return to pan. Add 1 can ench. sauce and simmer. Meanwhile, heat oven to 300, wrap tortilla stack in foil and put toss in.
Once sauce is very thick and tortillas warm, heat med skillet. Open tortillas, and on each spread beans, some cheese and chicken. Roll tortilla, spray one side with non-stick spray and place in skillet. Repeat until skillet full, then spray tops of torillas and roll over. The goal is to get a nice browned area on at least two sides of the enchirito.
As they are browned, place in a shallow baking dish (Pyrex is always a winner.) When all are done, pour on second can of sauce and throw in the oven for 15-20 minutes. Remove, sprinkle on remaining cheese and let stand to melt. Serve with FF sour cream and salsa.
315 cals, 8 g fat (3.5 sat), 32 carbs (1.2 fiber), 34.4 g protien per enchirito. This can be tinkered with by using low carb wheat tortillas if you like, but they do not brown quite as well.
