These tasty enchiladas not only use chicken, I controlled the fat/cholesterol level by reducing the amount of cheese that went into my portion. Enchiladas are also topped with enchilada sauce rather than cheese sauce.
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| We served chicken enchiladas with Fideo, a Mexcian-style pasta. |
About 1 to 2 tablespoons olive oil
1 small yellow onion, diced
2 chicken thighs or breasts, cooked and shredded
1 (4 oz.) can green chilies, undrained
2 to 3 teaspoons taco seasoning or to taste
Kosher salt & pepper to taste
About 1 to 1 1/2 cup(s) green or red enchilada sauce (see recipe for Easy Red Enchilada Sauce)
8 flour tortillas, whole wheat preferred - room temperature or can warm very briefly in microwave to make them pliable
About 2 cups shredded cheese (Mexican blend, Cheddar, Monterey Jack, etc.)
Serving possibilities: sour cream, pickled jalapenos, cilantro, etc.
- Heat oil in skillet over medium high heat. Add onion and sauté until tender, about 2 minutes.
- Add cooked and shredded chicken, green chilies, taco seasoning, salt & pepper and a couple of tablespoons of enchilada sauce. Stir well and simmer until most of liquid is absorbed. Set aside to cool.
- To assemble, add about 2 tablespoons enchilada sauce to the bottom of a 9”x13” pan (I used 2 smaller ones). Spread evenly in bottom of pan.
- On each tortilla – 1) spread about 1 tablespoon enchilada sauce on tortilla, 2) sprinkle 2 to 4 tablespoons of shredded cheese down the center – less is trying to consume low fat levels, 3) top cheese with about 2 tablespoons of chicken mixture. Roll up and arrange, seam side down, in prepared pan(s).
- Top with more cheese if desired and add enough enchilada sauce to cover the flour tortillas without drenching them.
- Bake in a 350° preheated oven for 15 to 20 minutes until heated through and the cheese is melted,
- Serve warm with choice of toppings.
About 1 to 2 tablespoons olive oil
1 small yellow onion, diced
2 chicken thighs or breasts, cooked and shredded
1 (4 oz.) can green chilies, undrained
2 to 3 teaspoons taco seasoning or to taste
Kosher salt & pepper to taste
About 1 to 1 1/2 cup(s) green or red enchilada sauce (see recipe for Easy Red Enchilada Sauce)
8 flour tortillas, whole wheat preferred - room temperature or can warm very briefly in microwave to make them pliable
About 2 cups shredded cheese (Mexican blend, Cheddar, Monterey Jack, etc.)
Serving possibilities: sour cream, pickled jalapenos, cilantro, etc.
- Heat oil in skillet over medium high heat. Add onion and sauté until tender, about 2 minutes.
- Add cooked and shredded chicken, green chilies, taco seasoning, salt & pepper and a couple of tablespoons of enchilada sauce. Stir well and simmer until most of liquid is absorbed. Set aside to cool.
- To assemble, add about 2 tablespoons enchilada sauce to the bottom of a 9”x13” pan (I used 2 smaller ones). Spread evenly in bottom of pan.
- On each tortilla – 1) spread about 1 tablespoon enchilada sauce on tortilla, 2) sprinkle 2 to 4 tablespoons of shredded cheese down the center – less is trying to consume low fat levels, 3) top cheese with about 2 tablespoons of chicken mixture. Roll up and arrange, seam side down, in prepared pan(s).
- Top with more cheese if desired and add enough enchilada sauce to cover the flour tortillas without drenching them.
- Bake in a 350° preheated oven for 15 to 20 minutes until heated through and the cheese is melted,
- Serve warm with choice of toppings.
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