Chicken and Eggplant “Enchiladas”

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)

Chicken and Eggplant “Enchiladas”

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.