Chicken Enchiladas . . . healthier version

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.  

We served chicken enchiladas with Fideo, a Mexcian-style pasta.

Chicken Enchiladas . . . healthier version   Make 8 enchiladas

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.

1. Heat oil in skillet over medium high heat. Add onion and sauté until tender, about 2 minutes. 
2. 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.
3. 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. 
4. 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). 
   
   
   

   
5. Top with more cheese if desired and add enough enchilada sauce to cover the flour tortillas without drenching them.
6. Bake in a 350° preheated oven for 15 to 20 minutes until heated through and the cheese is melted,
7. Serve warm with choice of toppings. 

Recipe without photos . . .Chicken Enchiladas . . . healthier version   Make 8 enchiladas

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.

1. Heat oil in skillet over medium high heat. Add onion and sauté until tender, about 2 minutes. 
2. 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.
3. 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. 
4. 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). 
5. Top with more cheese if desired and add enough enchilada sauce to cover the flour tortillas without drenching them.
6. Bake in a 350° preheated oven for 15 to 20 minutes until heated through and the cheese is melted,
7. Serve warm with choice of toppings.