Epicure
Denise’s Skinny Enchiladas
510 Calories
1tbsp canola or grapeseed oil
1 small onion, diced
1tbsp chili powder (use half ancho
chili powder for a smokier flavor)
2tsp ground cumin
¾tsp garlic powder
½ tsp dried oregano
¼ tsp cayenne pepper (optional)
1 15oz can no-salt-added
tomato sauce
½ cup low-sodium chicken broth
¼ tsp salt
2 cups cooked skinless boneless
chicken breast, shredded
3 cups loosely packed spinach,
roughly chopped
8 organic corn tortillas
1 cup (4 oz.) shredded reducedfat cheese
½ cup plain non-fat Greek yogurt
2 scallions, thinly sliced
Preheat the oven to 400°F. Coat a
9x13” baking dish with oil spray.
In a large saucepan, heat the oil
over medium heat.
Add the onion and cook until
translucent and very soft,
about 7mins.
Add the chili powder, cumin, garlic
powder, oregano, and cayenne and
cook for 1min.
Add the tomato sauce, broth, and
salt and cook until hot, 3-5mins.
Reserve ¾ cup of the sauce. Add
the chicken and spinach to the
remaining sauce and cook until the
spinach is wilted, 2-3mins.
Wrap the tortillas in damp paper
towels and microwave for 3060secs to heat through.
Divide the chicken filling evenly
between the 8 tortillas. Roll the
tortillas and arrange them seam
sides down in the baking dish.
Spread the reserved ¾ cup sauce
evenly over the tortillas and top
with the cheese.
Cover the baking dish with foil and
bake for 20mins. Remove the foil
and broil the top for 3-5mins to
brown the cheese.
Top each serving (2 enchiladas)
with 2tbsp Greek yogurt and
scallions.
Denise’s Skinny Nachos
with Veggie Chili
430 Calories
Nacho ingredients
20 organic corn tortilla chips (if
following gluten-free diet, check
label to ensure chips are
gluten-free)
½ cup (2oz) shredded reducedfat cheese
¼ cup diced tomato
2tbsp sliced black olives
1 scallion, thinly sliced
¼ cup non-fat plain Greek yogurt
4 cups vegetarian chili;
Chili ingredients
2tsp olive oil
½ cup diced yellow onions
½ cup diced carrot
½ cup chopped fresh cilantro
½ cup diced tomatoes, fresh
or canned
1tsp ground cumin
1tsp chili powder
1tsp garlic powder
½tsp salt
pinch cinnamon
1 cup tomato juice
1 cup cooked black, pinto, or red
kidney beans (if using canned,
choose no-salt-added or lowsodium beans and rinse and drain
well before use)
For the nachos
Preheat the oven to 350°F. Line a baking
sheet with parchment paper or foil.
Denise’s Skinny
Nachos with
Veggie Chili
Arrange the tortilla chips in a
single layer on the baking sheet.
Sp rinkle evenly with the cheese.
Bake for 3-5mins, or until cheese
is just melted.
Denise’s Skinny
Enchiladas
Sprinkle the tomato, olives, and
scallion evenly over the nachos.
Divide into 2 equal portions and
serve each portion with 2 cups
Vegetarian Chili topped with
2tbsp Greek yogurt.
For the Vegetarian Chili
In a large soup pot, heat the
oil over medium heat.
Add the onions, carrot, cilantro,
tomatoes, cumin, chili powder,
garlic powder, salt, and cinnamon.
Stir well and cook until the vegetables
are soft, about 10-15mins.
Add the tomato juice and beans.
Simmer for 10mins.
o find out more about enise ustin
go to her website www.
deniseaustin.com/
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