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.