How To Make Chicken Enchiladas
Tender chicken meat rolled in crunchy corn tortillas and drizzled with savory and spicy enchilada sauce make these chicken enchiladas a hit Mexican dish.
Serves:
Ingredients
For Enchilada Sauce:
- 2clovesgarlic,minced
- 2tbspchipotle chilis in adobo sauce
- 1½cupstomato sauce
- ½tspchipotle chili powder
- ½tspground cumin
- ¾cupsodium chicken broth,reduced
- kosher salt and fresh pepper,to taste
For Chicken:
- 1tspvegetable oil
- 9ozchicken breast,cooked shredded from 2 small breasts
- 1cupOnion,diced
- 2clovelarge garlic,minced
- ¼cupcilantro
- kosher salt
- 1tspcumin
- ½tspdried oregano
- 1tspchipotle chili powder
- ⅓cupchicken broth
- ½cuptomato sauce
For Enchilada:
- 8whole wheat flour tortillas,7-inch low-carb la tortilla factory
- 1cupMexican cheese,low fat shredded
- non-stick cooking spray
- 2tbspscallions,chopped or cilantro for topping
Instructions
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In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.
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Bring to a boil. Reduce the heat to low and simmer for 5 to 10 minutes. Set aside until ready to use.
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Preheat oven to 400 degrees F.
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Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes.
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Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook for 4 to 5 minutes. Remove from heat.
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Spray a 13×9-inch glass baking dish with non-stick spray. Put ⅓ cup chicken mixture into each tortilla and roll it.
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Place on baking dish seam side down, top with sauce. Then top with cheese.
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Cover with aluminum foil and bake in the oven on the middle rack for 20 to 25 minutes.
Nutrition
- Calories: 420.90kcal
- Fat: 18.16g
- Saturated Fat: 6.47g
- Trans Fat: 0.32g
- Monounsaturated Fat: 6.92g
- Polyunsaturated Fat: 2.97g
- Carbohydrates: 43.22g
- Fiber: 3.96g
- Sugar: 6.76g
- Protein: 22.28g
- Cholesterol: 50.96mg
- Sodium: 1158.12mg
- Calcium: 297.77mg
- Potassium: 584.37mg
- Iron: 4.13mg
- Vitamin A: 117.22µg
- Vitamin C: 11.14mg
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