I’m back, baby!! Or, I should say, I’m back with baby. 🙂 The new baby has been successfully thrown onto the pile (of children, that is). Woot! In other news, I recently found myself with nothing edible in my kitchen but tortillas, cheese, frozen chicken, and a can of tomato sauce. Chalk that up to lack of sleep and the fact that hauling my daycare to the grocery store is difficult, at best! LOL. Anyway, I decided that this seemed like the ingredients for chicken enchiladas, and set about making a P90x-friendly version. Typically I make enchiladas with ground beef and packaged enchilada seasoning, but this homemade enchilada sauce turned out fairly well. (Props to the “Ten Minute Enchilada Sauce” recipe on Allrecipes.com for inspiration, but the P90xifying is all me, baby!) =)
Fill a large pot with water and boil chicken breasts for 15-20 minutes, until cooked through. While the chicken is cooking, heat oil in a large skillet over medium heat, add flour and chile powder and cook for approximately 5 minutes until it has browned slightly. Add tomato sauce and remaining spices. Add chicken broth and cook for 10 more minutes, until the whole mixture has thickened a bit. Preheat oven to 350 degrees. Shred chicken with a fork. Toss grated cheese with egg whites (this helps lowfat cheese melt a bit better). Put some sauce in the bottom of a 9 x 13″ pan, then coat each tortilla with sauce, add 1 1/2 oz shredded chicken, roll it up and put it in the pan seam-side down. Pour any remaining sauce over the top. Cover with grated cheese mixture. Bake uncovered for approximately 20 minutes, or until cheese is melted, sauce is bubbling, and enchiladas are heated through.
P90x Nutrition Plan Portions:
2 Enchiladas are 1 carb serving, 1 protein serving, 1 fat serving, 2 dairy servings. (There’s also a teensy vegi serving in there with the tomato sauce, but I don’t believe in counting anything less than a half serving, so I’d ignore it.)
P.S. The Allrecipes recipe called for “New Mexico or California chile powder.” Well heck if I know what those are! LOL. I just used the standard chile powder that I had in my spice rack, and it turned out good, if a bit strong.
P.P.S. If you have some actual green chilis to add into the filling here, it might be tasty!
P.P.P.S. I now solemnly swear to return to my former, extremely lazy posting schedule. 😉