Name: Traditional Chicken Enchiladas Recipe
Prep time: 10 min
Cook time: 35 min
Yield: 6
Ingredients: For Enchilada Sauce:; 2 cloves garlic; 2 tbsp chipotle chilis in adobo sauce; 1½ cups tomato sauce; ½ tsp chipotle chili powder; ½ tsp ground cumin; ¾ cup sodium chicken broth; kosher salt and fresh pepper; For Chicken:; 1 tsp Vegetable Oil; 9 oz chicken breast; 1 cup onion; 2 clove large garlic; ¼ cup cilantro; kosher salt; 1 tsp cumin; ½ tsp dried oregano; 1 tsp chipotle chili powder; ⅓ cup chicken broth; ½ cup tomato sauce; For Enchilada:; 8 whole wheat flour tortillas; 1 cup Mexican Cheese; non-stick cooking spray; 2 tbsp Scallions

Traditional Chicken Enchiladas Recipe

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.

Preparation: 10 minutes

Cooking: 35 minutes

Total: 45 minutes

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

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.
Bring to a boil. Reduce the heat to low and simmer for 5 to 10 minutes. Set aside until ready to use.
Preheat oven to 400 degrees F.
Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes.
Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook for 4 to 5 minutes. Remove from heat.
Spray a 13×9-inch glass baking dish with non-stick spray. Put ⅓ cup chicken mixture into each tortilla and roll it.
Place on baking dish seam side down, top with sauce. Then top with cheese.
Cover with aluminum foil and bake in the oven on the middle rack for 20 to 25 minutes.