Chicken Enchiladas

Chicken Enchiladas

These chicken enchiladas are gooey, cheesy and incredibly flavorful. They do require a fair amount of work, and the list of ingredients is long, but they are well worth it. Rich and filling, they are best served with a light side dish such as a tossed salad.

Chicken Enchiladas
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Mexican
Yield: 12 chicken enchiladas
Ingredients
  • Olive oil spray
Enchilada Sauce (makes 1 ½ cups):
  • 1 tablespoon olive oil
  • 1 onion, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 3 garlic cloves, minced
  • 3 tablespoons chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon honey
  • 1 (15 oz) can tomato sauce (no salt added)
  • ½ cup water
Enchiladas:
  • 2 cups (10 oz total) finely shredded cooked chicken breast
  • 1 cup canned, fat free refried beans
  • 1½ cups enchilada sauce, divided
  • 1 (4 oz) can chopped green chili peppers, drained
  • ½ cup minced fresh cilantro
  • 2 cups shredded sharp cheddar, divided
  • 12 (6 inch) corn tortillas
Instructions
  1. Preheat oven to 450 degrees F. Spray a 9X13-inch baking dish with olive oil spray.
  2. Prepare the enchilada sauce: Heat the olive oil in a 12-inch skillet over medium heat. Add the onion and salt and cook until softened, about 5 minutes. Stir in the black pepper, garlic, chili powder, cumin and honey, and cook 30 seconds, until fragrant. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Strain through a fine-mesh strainer for a smoother sauce.
  3. Combine the shredded chicken, refried beans, ½ cup of the sauce, chili peppers, cilantro and 1 cup of the cheese in a large bowl.
  4. Stack the tortillas on a plate, cover with plastic wrap and microwave on high about 2 minutes, to make them more pliable and easier to work with.
  5. Divide the chicken mixture evenly among the tortillas, about ¼ cup per enchilada, and spread it evenly down the center of each tortilla. Tightly roll the tortillas around the filling. Place seam-side down in the prepared baking dish.
  6. Lightly spray the enchiladas with olive oil. Pour the remaining sauce on top of the enchiladas and spread to coat. Sprinkle with the remaining cheese.
  7. Cover the baking dish with foil and bake the enchiladas for 10 minutes. Remove the foil and continue to bake, uncovered, until cheese is melted, about 5 more minutes. Serve immediately.
Nutrition Per Serving
Serving size: 1 enchilada; Calories: 222; Fat: 9g; Carbohydrates: 23g; Sugar: 4g; Sodium: 392mg; Fiber: 5g; Protein: 14g

 
Chicken Enchiladas

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