1 cup (4 ounces) preshredded, reduced-fat Mexican blend cheese, divided
1/2 teaspoon ground cumin
8 (6-inch) corn tortillas
1/4 cup fat-free sour cream
1/4 cup chopped fresh cilantro
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and pepper; sauté 2 minutes or until crisp-tender. Add enchilada sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
Combine chicken, 3/4 cup of cheese, and cumin, tossing well.
Wrap tortillas in paper towels; microwave at high 30 seconds or until warm. Spoon 1/4 cup chicken mixture in center of each tortilla; roll up. Place tortillas, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Pour sauce mixture over enchiladas; broil 3 minutes or until thoroughly heated. Sprinkle remaining 1/4 cup cheese evenly over enchiladas, and broil for 1 minute or until cheese melts. Serve with sour cream and cilantro.
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We loved this!! Even my 11 year-old son, who is pretty picky. I made a few changes; I added a little extra onion, as well as half of a yellow pepper, diced. I sautéed these until soft, and then followed the recipe as printed. (I added about 1/4 cup of extra broth.) I lightly pureed the sauce with a hand blender to reduce the chunkiness of the veggies. I also used flour tortillas (a few whole wheat, too; I preferred these), since my family is not very excited about corn tortillas. Broiling was not my preferred method; I baked them at 425 degrees for 12 minutes. I will make again soon; the only request my kids had was for a little less spice (Perfect for the grown ups, but I may leave out the red pepper next time.) Yummy!
Easy and tasty. I added a can of black beans with the chicken mixture. I made enchilada sauce using a McCormick packet then added some of the sauce to the chicken mixture as well. We'll add it to the recipe rotation.
Edit: The second time I made this I added the onions and peppers to the chicken mixture rather than the sauce. I liked it a a lot better this way.
Used this recipe b/c the nutrition facts are all there, making it easy to count with Weight Watchers. However, made lots of changes: anaheim chiles in place of green bell, add garlic, use heaping tsp. of both cumin and corriander, use green ench. sauce. Biggest change: do not want lumpy sauce, so rolled chicken and sauteed veg into the tortillas, covered with sauce, baked for 20 min, with foil covering, removed foil and put all the cheese on top, baked ten more minutes. Then added greek yogurt instead of sour cream (less artificial stuff) and cilantro. Served with leftover Green Rice from another CL recipe and a plate of cut cantaloupe. Portion size okay for me, husband & son ate double.
Easy easy easy. Will definitely make again. It is a touch spicy for the kids, but they pushed the sauce off and were fine with it. I used red bell peppers instead of green, but otherwise followed the recipe exactly.
Quick, tasty, and great leftovers. Used 28oz can of El Patio sauce (lowest in sodium). Added minced garlic and the cumin to the sauce along with red diced bells and onion. Mixed some of the sauce and a handful of grated cheese with diced chicken. Made 10 enchiladas. Poured remainder of sauce over the rolled tortillas, topped with sauce and cheese. Baked in oven for 20-30 min at 350.
This recipe was extremely easy to prepare. I followed the recipe exactly, but I thought it was a little lacking in flavor. When I made it again, I added extra cumin, a little black bean salsa and some coriander. That did the trick for me.
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