Healthy Chicken Enchiladas

 (202 calories per serving, 29 grams of protein, 11 grams of carbs)

Sauce

4 medium tomatoes , cut into pieces

6 garlic cloves , peeled

1 medium onion , sliced

2 teaspoons chili powder

2 teaspoons ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

Enchiladas

1/2 teaspoon paprika

1 teaspoon ground cumin

2 teaspoons chili powder

1 teaspoon olive oil

4 boneless skinless chicken breast halves (12 oz.)

4 small whole wheat tortillas

1/2 cup shredded fat-free cheddar cheese

1/2 cup diced green chilis

Directions:

Preheat oven to 400 degrees. Lightly coat a baking sheet with oil spray. Place tomatoes, onion and garlic on sheet. Bake 15 minutes or until onion and garlic are golden. Remove vegetables, cool, and transfer to a blender. Add chili pepper, cumin, salt and pepper, and puree until smooth. Set a aside.

Prepare enchiladas: Combine paprika, cumin, and chili powder, in small bowl. Mix in oil and just enough water to form a paste. Rube paste on chicke. Set chicken aside for 15-30 minutes. Grill or broil chicken 5 to 7 minutes on each side or until juice runs clear when pricked with a fork. Cool. Cut into thin strips.

Lay tortillas on a work surface. Cover each with 1/4 of the chicken, 2 tablespoons cheese, and 2 tablespoons green chile. Roll up and place in a 9 by 13 inch baking pan, seam-side down. Cover with sauce. Bake at 350 degrees 17-22 minutes or until sauce bubbles