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    Sarah’s Recipe Book

    The Best Chicken Enchilada Recipe

    Dinner
    ​

    8 servings

    จำนวนที่เสิร์ฟ

    10 minutes

    เวลาทำ

    45 minutes

    เวลารวม
    เริ่มทำอาหาร

    ส่วนผสม

    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

    วิธีทำ

    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.

    ข้อมูลโภชนาการ

    ขนาดที่เสิร์ฟ

    1 large enchilada

    แคลอรี่

    168 kcal

    ไขมันทั้งหมด

    6.5 g

    ไขมันอิ่มตัว

    2 g

    ไขมันไม่อิ่มตัว

    -

    ไขมันทรานส์

    -

    คอเลสเตอรอล

    29.5 mg

    โซเดียม

    441 mg

    คาร์โบไฮเดรตทั้งหมด

    17 g

    ใยอาหาร

    8.5 g

    น้ำตาลทั้งหมด

    3 g

    โปรตีน

    17 g

    8 servings

    จำนวนที่เสิร์ฟ

    10 minutes

    เวลาทำ

    45 minutes

    เวลารวม
    เริ่มทำอาหาร

    พร้อมที่จะเริ่มทำอาหารหรือยัง?

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    ส่วนผสม

    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

    วิธีทำ

    1

    Preheat oven to 400F degrees.

    2

    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.

    3

    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.

    4

    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.

    5

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

    6

    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.