Chicken Enchiladas

Chicken Enchiladas Recipe
Oxmoor House
These chicken enchiladas come together in no time. Serve with a salad and a batch of margaritas and you’ll have a killer combination.

Yield:

Serves 6 (serving size: 2 enchiladas)

Recipe from

Recipe Time

Hands-On: 20 Minutes
Total: 1 Hour, 10 Minutes

Nutritional Information

Calories 335
Caloriesfromfat 0.0 %
Fat 23.5 g
Satfat 4.5 g
Monofat 0.6 g
Polyfat 0.4 g
Protein 23.5 g
Carbohydrate 35 g
Fiber 2.6 g
Cholesterol 60 mg
Iron 0.6 mg
Sodium 658 mg
Calcium 162 mg

Ingredients

1 cup finely chopped onion
1/2 teaspoon ground cumin
2 garlic cloves, minced
2 cups shredded cooked chicken
3 ounces 1/3-less-fat cream cheese (1/3 cup), softened
4 ounces shredded reduced-fat white cheddar cheese with jalapeño peppers (about 1 cup), divided
1/4 teaspoon freshly ground black pepper
1 cup fat-free, lower-sodium chicken broth, divided
12 (6-inch) corn tortillas
Cooking spray
1 cup commercial salsa verde
1/2 cup chopped fresh cilantro

Preparation

1. Preheat oven to 350°.

2. Heat a large nonstick skillet over medium-high heat. Add onion and cumin; sauté 4 minutes or until tender, stirring frequently. Add garlic; cook 1 minute. Remove from heat.

3. Combine chicken and cream cheese in a large bowl. Stir in onion mixture, 3 ounces cheddar cheese, pepper, and 1/2 cup broth.

4. Bring remaining 1/2 cup broth to a simmer in a medium skillet; remove from heat. Dip 1 tortilla in broth 1 to 2 seconds on each side or just until slightly softened. Place tortilla on work surface. Spoon about 2 tablespoons chicken mixture down center of tortilla; roll up. Place tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.

5. Pour salsa over enchiladas; sprinkle evenly with remaining 1/4 cup cheddar cheese. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 5 minutes. Sprinkle with cilantro.

Kids Can Help: The kids can fill each tortilla, roll them up, and place them seam side down in the pan. Then they can top with the sauce and cheese.

Note:

Amanda Haas,

Cooking Light Real Family Food

September 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note