I was seriously craving Mexican food the other day and couldn’t figure out how I could fulfill that craving and still remain Dukan-friendly This…is what I came up with. The key was to get the eggplant soft but not to the point where it was falling apart. They were fabulous.
CHICKEN AND EGGPLANT ENCHILADAS
2 cups cooked chicken breast (for super-simple, just remove the breast meat from a rotisseried chicken)
2 medium eggplants, sliced lengthwise, 1/2-inch thick
1 cup prepared enchilada sauce (just check for sugar content–I haven’t found one with it, but it’s worth checking the ingredients list)
Season eggplant on both sides with salt, pepper and a bit of cooking spray. Grill on medium low heat, either on a grill or in a grill pan, until soft but isn’t falling apart, about 6-7 minutes per side. Take two slices of eggplant and wrap some chicken, a bit of enchilada sauce and a couple of slices of string cheese inside. You made need a couple of toothpicks to keep the rolls together. In a small casserole dish, pour 1/4 cup of the enchilada sauce on the bottom. Arrange the enchiladas on top of that, cover them with the remaining sauce. Bake at 350 for 20-25 minutes, or until cheese has melted and warmed through.