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Enchiladas: Chicken

Ingredients

  • 12 six-inch soft white corn tortillas, warmed (see Note below)
  • 2 c. shredded cooked chicken
  • 1/2 c. thinly sliced green onions
  • 3/4 c. shredded cheddar cheese, divided
  • 3/4 c. shredded Monterey jack cheese, divided
  • 1/4 c. low-fat sour cream (extra for garnish)
  • 4 oz. can green chilies, diced
  • 1/4 c. fresh chopped cilantro
  • salt & pepper to taste

Enchilada Sauce - makes 3 cups

  • 2 Tbls. canola oil
  • 2 Tbls. unbleached all-purpose white flour
  • 2 Tbls. chili powder
  • 1 Tbls. ground cumin
  • 14 oz. can of chicken broth
  • 8 oz. can tomato sauce
  • 1 t. salt
  • 1/4 t. garlic powder

Instructions

Sauce: Heat oil in large saucepan; whisk in flour, chili powder and cumin and cook for 1 minute. Add broth, tomato sauce, salt and garlic powder. Bring to a boil and simmer for 10 minutes.

Filling: In a medium bowl, mix chicken, green onions, 1/2 c. cheddar cheese, 1/2 c. Monterey jack cheese, sour cream, chilies and cilantro. Stir in 1/2 cup enchilada sauce. Set aside.

To Prepare Corn Tortillas: Lightly fry corn tortillas in a little hot canola oil. Tortillas should still be pliable for rolling. Set tortillas aside with paper towels between each layer and set aside.

When ready to assemble: Heat oven to 350 degrees. Spray a 9 x 13-inch pan with non-stick cooking spray. If using corn tortillas, soften tortillas in microwave for about 10-15 seconds. Spread 2 heaping tablespoons (use a little more if using larger tortillas) of chicken mixture in each tortilla and roll up. Place seam side down in prepared dish.

Pour remaining sauce over rolled tortillas; cover with foil and bake about 15 minutes, remove foil and top with remaining cheeses and bake until bubbling (another 10+ minutes or so).

Garnish with extra sour cream, sliced green onions and chopped cilantro.

NOTE: Some corn tortillas tends to crack when rolling if not fried first to soften. You can substitute 8 larger flour tortillas if desired.

Can make sauce and filling ahead of time and assemble when ready to bake.