Ingredients

The following ingredients have 2 Servings
  • 1 boneless skinless chicken breast, shredded (about 1 cup)
  • 2 cups egg whites
  • 1/2 tablespoon olive oil
  • 1/2 small onion, chopped (about 1/4 cup)
  • 1/2 tablespoon garlic, minced
  • 1/2 cup fire roasted tomatoes, blended in a food processor
  • 3 tablespoons salsa
  • 1/4 teaspoon red chili powder
  • 1/8 teaspoon cumin
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon crushed red pepper, optional
  • salt and pepper, to taste
  • 1/4 cup frozen corn, if frozen, thawed
  • 1/2 cup reduced fat shredded cheddar cheese
  • 3/4 cup enchilada sauce
  • 1/4 cup avocado, about half a large avocado
  • 1/4 cup plain greek non fat yogurt
  • salt and pepper, to taste

Instruction

  • For the Enchiladas: Bring a large pot of salted water to a boil and cook the chicken breast until it is no longer pink inside, about 15-20 minutes. Using two forks, shred the chicken and set aside to cool. Preheat your oven to 400°F and spray a small baking dish (mine was 6x8) with cooking spray, set aside. Spray a small, non-stick, frying pan with cooking spray and heat on high. Once hot, turn down the heat to medium/low and slowly pour 1/2 cup of liquid egg whites in, covering with a tight fitting lid. Cook until the top of the whites are just set and slightly bubbly (about 2-3 minutes). Remove the lid, carefully flip the egg whites and cook for an additional 2-3 minutes, or until the “tortilla” is cooked. Slide onto a plate and repeat with the remaining 1 1/2 cup egg whites. While the egg whites are cooking, heat the 1/2 Tablespoon oil in a large pan on medium/high heat. Cook the chopped onion and garlic until soft, about 1-2 minutes. Stir in the blended tomatoes, salsa, chili powder, cumin, paprika and red pepper flakes, if using. Season to taste with salt and pepper. To Assemble: Take one egg white “tortilla” and place 2 Tablespoons of the tomato sauce in a line along the bottom portion. Top with 1 Tablespoon of the thawed corn and 1/4 cup of shredded chicken. Roll up tightly and place in the prepared baking dish, securing with a toothpick if needed. Repeat for the remaining enchiladas. Pour the enchiladas sauce evenly over the dish and top with the grated cheese. Bake until the cheese is melted, 8-10 minutes. While the enchiladas bake, add the avocado and Greek yogurt into a small food processor, and blend until well combined. Season to taste with salt and pepper.  Serve the enchiladas hot with the avocado crema and cilantro.