Good evening friends!
This dish has all of the amazing great taste that a traditional chicken enchilada dish has minus all the carbs and fat you would normally get when ordering at a Mexican restaurant. The eggplant makes this dish unique and adds that extra heartiness without adding any guilt. Make it for dinner, take it for lunch – it’s good to enjoy anytime. Each serving has 30 grams of protein and the servings are huge! (See below for the complete nutritional facts)
- 12 oz. enchilada sauce
- 2 grilled chicken breast (seasoned with Mrs. Dash fiesta lime & sea salt)
- 1 small eggplant
- 1/2 c light shredded cheese
- 2 whole grain tortillas (I used whole grain sante fe tortillas)
Preheat oven to 350 degrees.
Slice eggplant into very thin slices.
Pour & spread 3 oz of enchilada sauce on the bottom of the pan.
This is the enchilada sauce I used for this recipe and it was delicious.
Place a tortilla on top of the sauce.
Place sliced eggplant on top of the tortilla and then add half of the chicken on top of the eggplant.
Repeat layers – 3 oz. sauce, tortilla, eggplant, chicken. Pour remaining sauce over the chicken.
Lastly top with cheese.
Bake at 350 degrees for 20-25 minutes.
(picture is only 1/6 of the recipe)
Serving Size: 4
270 calories/9.8g fat/18g carbs/2.7g sugar/7.4g fiber/30.7g protein