Healthy Enchiladas!

We recently stumbled across the Highwood Restaurant district in a nearby neighborhood.  With a broad range of eateries including, a cute Chicago-style hotdog spot, Indian, Chinese, Italian, French, American, etc., all in a square mile radius.  We had no idea that so many published amazing restaurants were so close to us.  Nestled in that same area is a small Kosher Mexican Restaurant, La Casa De Isaac.   Below is my recipe and "interpretation" of what I think is in there dish, Issac's mom's enchiladas.  Of course it tastes totally different (but still good) as I am certain my spice blend, and enchilada sauce is prepared completely
different than theirs.  It's the healthiest and tastiest thing on the menu, claims the entire staff... so I had to try it!  It's now my latest obsession and shows up in our house once a week, the leftovers are also battled over because its just as great the next day!

Ingrediants

Chicken
1 1/2 lbs chicken breast (or any meat; pork, steak, hamburger, veggies)
1 15 ounce can stew tomato (juice and 1/2 cup tomatoes (toss the rest))
1 jalapeno pepper
1 1/4 cups low sodium chicken broth
1 tablespoon cumin
1 tablespoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon italian seasoning
pinch of white pepper
pinch of black pepper

Enchilada Assembly 
8-10 flour tortillas
1 large tomato
1/2 avocado
1 cup finely shredded lettuce (romaine or iceberg)
1/4 purple onion
15 oz green enchilada sauce (or home-made,saving that recipe for another day)
3 ounces low fat sour cream
2 limes
1/2 cup chopped cilantro
1/4 cup parmesan cheese

Directions

Toss all the chicken ingredients into a slow cooker (or a dutch oven) and cook on low for 8 hours or on high for 6 hours.  About 2 hours min prior to chicken being finished shred everything up with 2 forks (including the stewed tomatoes) and toss back into the juices and continue to cook in the slow cooker until all the juices soak up.  The last 30 min to an hour, cook with the lid off for some of the juices to evaporate if its still really juicy.  This would be a good time to prep the toppings as well as preheat the oven to 415.  Thinly slice tomato, avocado, lettuce, purple onion and chop cilantro, set aside and chill in fridge till you are ready for assembly.  In a tiny separate dish thin out the sour cream by adding the juice of the other half of the lime and mix together, set aside in fridge.  Now you are ready to bake the Enchiladas, evenly stuff the chicken mixture into 8-10 flour tortillas roll up and bake for about 10 min in a large deep baking dish (or 4 single serving deep baking dishes).  Meanwhile, warm up enchilada sauce on medium heat in sauce pan and mix in the juice of 1/2 a lime and 1/4 cup of the chopped cilantro.  Keep an eye on sauce stirring occasionally and after 5 min bring temp to warm until enchiladas are done baking.  After 10 min of baking the enchiladas you are now ready for assembly.  Top with the enchilada sauce first, then add shredded lettuce, onion, tomato, avocado, sour cream and lastly sprinkle a little bit of pamesan cheese and pinch(s) of left over cilantro.  Squeeze 1/4 of lime over the top of dish and garnish with another lime wedge.  Serve with rice, beans or any other Mexican favorite side dishes.  ENJOY!