1 teaspoon olive oil
3 (1/4-lb.) skinless boneless chicken breast, cut into 1/2-in. thick strips
2 onions, sliced
2 cloves garlic, minced
1/2 tsp. adobo seasoning
1 (19-oz.) can enchilada sauce
4 (8-in) fat-free flour tortillas
1/2 cup shredded reduced-fat cheddar cheese
4 small ripe olives, sliced
Preheat oven to 375ºF. Spray a 7x11-in. baking dish with nonstick spray; set aside.
Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the chicken. Cook, turning occasionally, until browned, about 8 minutes. Transfer the chicken to a plate.
Add the onions, garlic, and seasoning to the skillet. Cook over medium heat, stirring occasionally, until the onions are tender, about 8 minutes.
Stir in the chicken and 1/2 cup of the enchilada sauce; heat through.
Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
Fill each tortilla with 1/4 of the chicken mixture. Roll up and place, seam-side down, in the baking dish. Spoon the remaining enchilada sauce over the top. Sprinkle with the cheddar cheese and olives.
Cover with foil and bake 15 minutes.
Uncover and bake until the edges of the enchiladas just begin to brown and the cheese is melted and bubbly, about 10 minutes longer.
Let stand 5 minutes before serving.
Per serving: (1 enchilada): 342 cal, 9g fat, 55mg chol, 738mg sod, 40g carb, 2g fiber, 25g pro, 207mg calc.
cblessum on 8/26/2008