ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Enchiladas

Photo: Oxmoor House
Yield 6 servings (serving size: 2 enchiladas)

Ingredients

  • 1 1/2 pounds skinless, boneless chicken breast halves
  • 2 teaspoons olive oil
  • 2 cups chopped onion
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 (4-ounce) can chopped green chiles, drained
  • 1 (8-ounce) tub light cream cheese
  • Cooking spray
  • 12 (6-inch) corn tortillas {Check for Gluten}
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • Chopped green onions (optional)
  • Chopped fresh cilantro (optional)

Nutrition Information

  • calories 449
  • fat 14.8 g
  • satfat 6.6 g
  • monofat 4.7 g
  • polyfat 1.6 g
  • protein 37.7 g
  • carbohydrate 40.4 g
  • fiber 3.9 g
  • cholesterol 97 mg
  • iron 1.6 mg
  • sodium 767 mg
  • calcium 428 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place chicken in a medium saucepan and cover with water. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender. Drain chicken, and cool slightly. Shred chicken with 2 forks, and place in a large bowl.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add half of onion to chicken. Place remaining half of onion, 1/2 cup water, and next 6 ingredients in a blender; process until smooth.

  4. Add 1/2 cup tomato mixture and cream cheese to chicken mixture. Spread 1/2 cup tomato mixture in bottom of a 13 x 9–inch baking dish coated with cooking spray; return remaining tomato mixture to pan. Heat over low heat until warm; keep warm.

  5. Working with 1 tortilla at a time, dip tortilla in warm sauce in pan, coating both sides. Place on a plate; spoon 3 tablespoons chicken filling onto each tortilla; roll up, and place in dish. Spoon remaining sauce over enchiladas in dish. Sprinkle enchiladas with cheddar cheese.

  6. Bake, uncovered, at 350° for 30 minutes or until thoroughly heated. Garnish with green onions and cilantro, if desired.

  7. These enchiladas were relatively simple to prepare, and the recipe called for ingredients that I would ordinarily already have in my kitchen, which is great! I might replace the can of mild chili peppers with one or two fresh jalapeño peppers for a bit more spice. —Peggy Christoffer

Cooking Light Gluten-Free Cookbook