Sarah’s Recipe Book

The Best Chicken Enchilada Recipe

Name: The Best Chicken Enchilada Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Cuisine: Dinner
Ingredients: For the enchilada sauce:; 2 garlic cloves (minced); 1-2 tablespoons chipotle chilis in adobo sauce (depending how spicy you like it); 1-1/2 cups tomato sauce; 1/2 teaspoon chipotle chili powder; 1/2 teaspoon ground cumin; 3/4 cup reduced sodium chicken broth; kosher salt and fresh pepper to taste; For the Chicken Filling:; 1 teaspoon extra virgin olive oil; 10 ounces cooked shredded chicken breast (from 2 breasts of a rotisserie chicken or shredded chicken in the slow cooker*); 1 cup diced onion; 2 large cloves garlic (minced); 1/4 cup cilantro; kosher salt; 1 teaspoon cumin; 1/2 teaspoon dried oregano; 1 teaspoon chipotle chili powder; 1/3 cup chicken broth; 1/2 cup tomato sauce; For the enchiladas:; 8 7-inch whole wheat flour tortillas (I use low-carb la tortilla factory); 1 cup part-skim shredded Mexican cheese blend (or cheddar); olive oil spray; 2 tbsp chopped scallions (or cilantro, for topping); optional toppings: sour cream, avocado, Greek yogurt, jalapenos, etc

Dinner

8 servings

porcje

10 minutes

czas aktywny

45 minutes

całkowity czas

Zacznij Gotować

Składniki

For the enchilada sauce:

2 garlic cloves (minced)

1-2 tablespoons chipotle chilis in adobo sauce (depending how spicy you like it)

1-1/2 cups tomato sauce

1/2 teaspoon chipotle chili powder

1/2 teaspoon ground cumin

3/4 cup reduced sodium chicken broth

kosher salt and fresh pepper to taste

For the Chicken Filling:

1 teaspoon extra virgin olive oil

10 ounces cooked shredded chicken breast (from 2 breasts of a rotisserie chicken or shredded chicken in the slow cooker*)

1 cup diced onion

2 large cloves garlic (minced)

1/4 cup cilantro

kosher salt

1 teaspoon cumin

1/2 teaspoon dried oregano

1 teaspoon chipotle chili powder

1/3 cup chicken broth

1/2 cup tomato sauce

For the enchiladas:

8 7-inch whole wheat flour tortillas (I use low-carb la tortilla factory)

1 cup part-skim shredded Mexican cheese blend (or cheddar)

olive oil spray

2 tbsp chopped scallions (or cilantro, for topping)

optional toppings: sour cream, avocado, Greek yogurt, jalapenos, etc

Wskazówki

Preheat oven to 400F degrees.

Spray a medium pot with oil and and add garlic, sauté 30 seconds. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes, to let the flavors meld. Set aside until ready to use.

Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass or ceramic baking dish with oil. Put 1/3 cup chicken mixture into each tortilla and roll it.

Place on baking dish seam side down, top with sauce. Then top with cheese.

Cover with foil and bake in the oven on the middle rack for 20-25 minutes, until it's heated through and the cheese is melted. Garnish with scallions or cilantro. Optional: top with your favorite toppings if desired. (Extra points) Makes 8 enchiladas.

Wartości Odżywcze

Wielkość Porcji

1 large enchilada

Kalorie

168 kcal

Tłuszcz Całkowity

6.5 g

Tłuszcz Nasycony

2 g

Tłuszcz Nienasycony

Tłuszcz Trans

Cholesterol

29.5 mg

Sód

441 mg

Węglowodany Całkowite

17 g

Błonnik Pokarmowy

8.5 g

Cukry Całkowite

3 g

Białko