Healthy Chicken Enchiladas
Enchiladas are a classic Mexican dish that can feed a crowd! There’s something special about tender pieces of shredded chicken rolled up in corn tortillas that makes this dish loved by both children and adults. Ideal side dishes for these enchiladas include other classic Mexican favorites such as rice, beans and chips with salsa. Make sure to give yourself some extra time in order to properly prepare and cook this recipe since the total time required is slightly over an hour. Make a total of 12 delicious enchiladas with this recipe and store leftovers in the refrigerator to enjoy again later in the week! Begin by gathering the required ingredients below.
Healthy Chicken Enchiladas
This healthy chicken enchiladas recipe can be made by a beginner and enjoyed by the entire family. Serves six!
- 3 tbsp olive oil (or vegetable oil)
- 1 1/2 lb skinless boneless chicken breast
- salt and pepper
- 2 tsp cumin powder
- 2 tsp garlic powder
- 1 tsp Mexican spices (blended)
- 1 red onion (chopped)
- 2 garlic cloves (minced)
- 1 cup frozen corn (thawed)
- 5 canned whole green chiles (seeded and coarsely chopped)
- 4 canned chipotle chiles (seeded and minced)
- 1 can stewed tomatoes (28-ounce)
- 1/2 tsp all-purpose flour
- 12 corn tortillas
- 1 1/2 cups enchilada sauce (canned)
- 1 cup shredded Cheddar and Jack cheeses
- chopped cilantro leaves
- chopped scallions
- sour cream
- chopped tomatoes
Cover a large saute pan with oil. Then, season the boneless chicken breast with salt and pepper. Brown the chicken over medium heat by allowing 7 minutes on each side, or until no longer pink. Next, sprinkle the chicken with garlic powder, cumin, and Mexican spices before turning. Move the chicken to a platter and allow to cool.
Saute the garlic cloves and red onion in chicken drippings until they're tender. Then, add corn and chilies. Stir well to combine everything. Add canned tomatoes and saute for approximately 1 minute.
Pull the chicken breasts apart into shredded strips by hand. Add the shredded chicken to the saute pan and combine it with the vegetables. Then, dust the mixture with flour to help it set.
Put tortillas in the microwave on high for 30 seconds. This should soften them so they become more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each individual tortilla into the enchilada sauce so that it's lightly covered. Spoon roughly a quarter cup of chicken mixture into each tortilla. Then, fold over filling, place 6 enchiladas into each pan with seam side down. Top it off with remaining enchilada sauce and cheese.
Preheat your over to 350 degrees and then bake for 15 minutes, or until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving.