Creamy Chicken Enchiladas - Lightened Up
From akitchenaddiction 12 years agoIngredients
For the Sauce
- * 1 tbsp olive oil shopping list
- * 1 tbsp all-purpose flour shopping list
- * 1 15oz can red enchilada sauce shopping list
- * 2 C reduced-sodium chicken broth shopping list
- * 1 C salsa of your choice shopping list
- * 1/2 tsp salt shopping list
- * 1/4 tsp pepper shopping list
- * 1/4 tsp garlic powder shopping list
- * 1/4 tsp onion powder shopping list
- * 1/2 tbsp dried cilantro shopping list
For the Meat
- * 2 tsp olive oil shopping list
- * 1 lb boneless, skinless chicken breast with excess fat removed shopping list
- * 1 medium onion, finely chopped shopping list
- * 2 garlic cloves, minced shopping list
- * 1/2 tbsp chili powder shopping list
- * 1/4 tsp salt shopping list
- * 1/4 tsp pepper shopping list
- [section] For the tortillas [section] shopping list
- * 10 6-inch round tortillas shopping list
- * 2 tbsp olive oil - may need more depending one how long you cook the tortilla shopping list
For the Condiments
- * 3 C of your favorite reduced-fat cheeses, shredded (I used a combination of mozzarella and sharp cheddar) shopping list
- * lettuce, optional shopping list
- * chopped tomatoes, optional shopping list
- * reduced-fat sour cream, optional shopping list
How to make it
- 1. In a large saucepan, whisk together oil and flour over medium heat to make a paste, about one minute. Pour in red sauce, chicken broth and salsa. Bring to a boil and reduce to a simmer. Add the salt, pepper, garlic powder, onion powder and cilantro. Simmer for 35-40 minutes to allow sauce to reduce and thicken.
- 2. While sauce is cooking, add olive oil, onions, garlic and chicken to a skillet. When chicken is just about done cooking, remove and shred. Put shredded chicken back in skillet and add chili powder. Finish cooking chicken.
- 3. Preheat oven to 350. Heat the two tablespoons of olive oil in a small skillet over medium heat. Using tongs, cook tortillas one by one until soft, not crisp, about 15 seconds per side. Drain excess oil and place on a paper towel-lined plate. Proceed with all ten tortillas.
- 4. Pour 1/2 C of sauce on the bottom of a 9x13 baking dish. Spread to even out.
- 5. Dip each tortilla, one at a time, into the red sauce and remove to another plate. Spoon meat and shredded cheese in the center of the tortilla. Roll up and place seam down in baking dish. When all tortillas a filled, pour extra red sauce over the top. Top with remaining cheese.
- 6. Bake for 20 minutes or until bubbly. Serve with lettuce, tomatoes, sour cream, etc.
People Who Like This Dish 10
- MotherAnn Charlestown Twp., Ohio
- Elle551 Nowhere, Us
- reviews Anycity, Anystate
- mommyluvs2cook Santa Fe, TX
- superfox12082 Somewhere, Minnesota
- marpar Copenhagen, DK
- ariadnebarzane Phoenix, AZ
- pointsevenout Athens, AL
- Bethgo Nowhere, Us
- akitchenaddiction Minneapolis, Minnesota
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
SO friggin good! That sauce is so delicious I could eat it with a spoon. Kids loved it, husband loved it, I loved it. More in the IMI --------> more
mommyluvs2cook in Santa Fe loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments