Enchiladas Delgado

We're reading lots of Madeline,
The twelve little girls in two straight lines.

So with this post, I shall bequeath
Enchiladas: sink your teeth

into these amazing, cheesy,
low-fat, low-cal, super easy,

Ground turkey to start,
(Feel good, it's heart-smart).

And, hey, be the boss
You can make your own sauce!

Hot as the sun, it will make your nose run,
Or mild and light, choose your delight.

The chilies are key
To this recipe.

Adapted from Skinny Taste,
They won't go to your waist.

Enchiladas Delgado

4 cups shredded chicken breast
1 - 12oz can diced tomatoes with green chilis
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon cumin
1/3 cup low-fat chicken broth
1 cup low-fat Mexican shredded cheese

whole wheat flour tortillas
non-fat cooking spray

1 1/2 cups tomato sauce
2 tablespoons chipotle chilis in adobo sauce (found this in the Mexican cooking section of my grocery)
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
 3/4 cup low fat chicken broth

Step #1: Saute chicken, tomatoes, garlic powder, oregano, chili powder, cumin, chicken broth and cheese in a skillet until combined, about 5 minutes.

Step #2: Roll the chicken filling in the tortillas and place seam-down in a greased 9x13 dish.

Step #3: Preheat oven to 400 degrees.

Step #4: Combine sauce ingredients in a pan and bring to a boil.  Then simmer for 10 minutes.

Step #5: Pour sauce over enchiladas in the dish, sprinkle with cheese and bake at 400 for 20 minutes.


  1. I really really enjoyed reading this- such a clever post!

  2. Low fat and cheesy in the same sentence = I'm yours. God those pictures make my mouth water! Brilliant post, love the poem =D

  3. Hello,

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  4. this post was so much fun to read...heheh

    and your enchiladas are making my mouth-water uncontrallably...lol


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