Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary

Yield:
6 servings (serving size: 2 enchiladas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

  • 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.

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

  • 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

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

449 calories; fat 14.8g; saturated fat 6.6g; mono fat 4.7g; poly fat 1.6g; protein 37.7g; carbohydrates 40.4g; fiber 3.9g; cholesterol 97mg; iron 1.6mg; sodium 767mg; calcium 428mg.
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