Wednesday, March 21, 2012

Healthier Chicken Enchiladas

We LOVE enchiladas. It's one of Jared's favorites so we make it often. I think I've finally perfected this recipe and it's a hit every time. I promise you won't regret making it! And it's a HEALTHIER version of the enchiladas you might see elsewhere. I know it looks like a lot of stuff but I promise it's EASY.

Warning... you're going to need a box of tissues for your runny nose... This is a spicy recipe!

Obviously cut back on the spicy parts for a mellower version.

I adapted this recipe from here:

Healthier Chicken Enchiladas

Makes 2 large servings


1 medium chicken breast
1/4 tsp. kosher salt
1/8 tsp. black pepper
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. vegeta

Enchilada Sauce

1/2 tsp. vegetable oil
2 cloves garlic, minced
1/2 c. onion, chopped
2 Tbsp. chipotle chiles in adobo sauce
2 c. tomato sauce
1/4 tsp. chili powder
1/4 tsp. cumin
1/8 tsp. black pepper
1/8 tsp. kosher salt
1/2 tsp. vegeta
1/4 c. cilantro


1 tsp. vegetable oil
1/2 c. onion, chopped
2 cloves garlic, minced
1 Tbsp. chipotle chiles in adobo sauce
1/2 c. enchilada sauce
1/2 c. chicken stock
1/4 tsp. cumin
1/4 tsp. oregano
1/2 tsp. vegeta
1/4 tsp. salt
1/4 tsp. black pepper
1/4 c. cilantro
2 Tbsp. cheddar jack cheese, shredded

4 white flour tortillas (8")
1/4 c. cheddar jack cheese, shredded


For the sauce:

Saute onion and the oil in a medium saucepan on medium heat for 4 minutes. Add garlic and saute 2 minutes. Add chipotle chiles. Saute 2 minutes. Stir in the rest of the seasonings and simmer for 20 minutes.

For the chicken:

Season the chicken breast with all of the seasonings listed. I prefer to grill my chicken, but you can poach it, saute it, or bake it. As long as it's cooked. However, I think that grilling brings out the best flavor. Make sure you let your chicken rest for 15 minutes before cutting into it. Dice up the chicken into small pieces.

For the filling:

Saute onion in the oil in a large saute pan on medium heat for 4 minutes. Add garlic and saute 2 minutes. Add chipotle chiles and saute 2 minutes. Stir in enchilada sauce, chicken stock, and seasonings. Add the chopped up chicken and cilantro. Saute 10 minutes. Add 2 Tbsp. cheese, stir.

Assemble Enchiladas:

Line 9x9" pan with foil and spray with cooking spray. Place a heaping 1/4 cup of filling onto each tortilla. Roll up and place seam side down in the pan. Spread the remainder of the enchilada sauce on top. Sprinkle with 1/4 c. cheese. Cover tightly with foil and bake 20 minutes at 400 degrees. Remove the foil and broil for 2 minutes or until the cheese is golden brown and bubbly. DON'T take your eyes off of it!


I really hope you love this recipe as much as we do. Please don't be afraid to try it and don't hesitate to comment with questions! I promise I'll get back to you asap!



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