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Recipe
Enchiladas Perfectos Del Pollo (perfect Chicken Enchiladas) Recipe
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Chicken Enchiladas
Ingredients
nonstick cooking spray .
1 tsp ground cumin .
72 inches corn tortillas .
3/4 c reduced-fat monterey jack cheese, shredded .
1/4 c scallions, thinly-sliced .
3/4 c 2% cheddar cheese, shredded .
1 tsp salt .
1 (14 oz) can fat-free chicken broth .
1/4 tsp garlic powder .
Filling .
1 (4 oz) can sliced green chilies .
2 tbsps all-purpose flour .
1 lb boneless skinless chicken breasts, cooked & shredded .
2 tbsps chili powder .
1 (8 oz) can tomato sauce .
1/3 c low-fat sour cream .
3 tbsps canola oil .
1/4 c fresh cilantro, sliced .
Sauce .
1/2 tsp pepper .
1/2 tsp salt
Directions
Step #1 Heat canola oil in saucepan; stir in the flour & chili powder; cook 30-60 seconds.
Step #2 Add chili powder, tomato sauce, salt, broth, cumin, & garlic powder.
Step #3 Bring to a boil, reduce heat, & simmer 8-10 mins.
Step #4 Set aside.
Step #5 Heat oven to 350°F.
Step #6 In small bowl, mix cheeses.
Step #7 In separate bowl season chicken with salt & pepper.
Step #8 Mix chicken, chiles, green onions, sour cream, half the cheese mixture, & 2 T cilantro.
Step #9 Set aside.
Step #10 Wrap tortillas in towel & microwave on high 30 seconds.
Step #11 Spread small amount of sauce in bottom of 9x13" baking dish.
Step #12 Spread 2 heaping tbsps of chicken mixture in each tortilla & roll up.
Step #13 Place seam side down, side by side in dish.
Step #14 Pour remaining sauce over, & bake 15-20 mins, top this with remaining cheese mixture, or until sauce begins to bubble.
Step #15 Garnish with scallions & remaining cilantro.
Enjoy the Enchiladas Perfectos Del Pollo (Perfect Chicken Enchiladas) recipe
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