Low Fat Chicken Enchiladas

1. 1

   Dice chichen; spray pan with oil; cook about 5 minutes until cooked anc browned.

2. 2

   ADD cumin; stir for 1 minute.

3. 3

   Add drain chickpeas and with back of a fork mash lightly.

4. 4

   NOTE: Can use 400 gram canned (drained) for ease.

5. 5

   HEAT Sweet potato on paper towel on plate in microwave for 10 minutes.

6. 6

   NOTE: Make sure to pierce the potato with a knife.

7. 7

   SCOOP out sweet potato and add to chicken and chickpeas; add 1 cup tomato sauce and combine ingredients in pan.

8. 8

   Lightly oil oven friendly dish.

9. 9

   Place 1 tortilla at a time on a paper tower in microwave for 15 - 20 seconds (makes folding ALOT easier).

10. 10

    Place about 3 Tbsp of chicken mixture inside tortilla and wrap.

11. 11

    NOTE: I find it easiest to pull up bottom closest to me, then turn clockwise to the right and roll up tight.

12. 12

    Place in oven friendly dish; seam side down.

13. 13

    COMBINE remaining pasta sauce (1/2 cup) and 1/2 cup water.

14. 14

    Place over enchiladas and top with 1 cup low-fat cheese.

15. 15

    NOTE: Can use less.

16. 16

    Place under griller for 5 minutes until cheese is bubbly and light brown.

17. 17

    ENJOY!

* Per serving · 4 servings · Values may vary.

No additional tips available.