Semi-homemade Chicken Enchiladas

I made these delicious, easy enchiladas last night and they came out super delicious and pretty good for you. I served them with steamed brown rice with carrots and peas and some baked chips and salsa. A great lower cal, fat, and sodium alternative to Mexican restaurant.

Servings: 3 (2 enchiladas each)

6 fat free corn tortillas
8 oz. chicken breast
Mrs. Dash chipotle seasoning (to taste)
1 can red enchilada sauce
5 oz. queso quesadilla cheese

I cut the chicken into large chunks and boiled them with 1/2 can enchilada sauce , Mrs. Dash, and 3 cups water. Then I took the cooked meat out and fork-shredded it, then returned the shredded meat to the pan and boiled it down until all the liquid had been reabsorbed (about 30 min total) *
*as an alternative time saver, you could do the chicken in the crock pot with 2 cups more water. Cook on low for about 6 hours (while at work or busy with your day), then shred and boil remaining water down when dinnertime.
Warm the tortillas for about 60-90 seconds in microwave. Keep covered in paper towels or a tortilla server so they remain pliable. Meanwhile cut queso quesadilla in about 1/2" cubes. Spread 1 Tbsp enchilada sauce in bottom of casserole dish. Place 3 cubes cheese and 2 tbsp of chicken in center of tortilla and roll up. Place folded side down on top of sauce in casserole dish. Repeat with remaining tortillas and chicken. Pour remaining enchilada sauce over all tortillas, coating generously. Now top with remaining cheese cubes. Bake at 350 until all cheese is melted (about 12 min).

Nutrition Facts:
382 cals, 29g carb, 17 g fat, 32 g protein, 767 mg sodium

I am a cheese fiend, but you could easily save some cals and fat by just topping with cheese and not using in in the filling. For me it gave it that little extra oomph so I felt like I was treating myself.