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Lighter Chicken Enchiladas in da house! My house, and soon to be YOUR house.
Growing up, I developed a deep love for all things Mexican food related, which has only turned into a serious love affair later in life. You too right??
Perhaps it’s due to the magical queso dip so often found in southern Mexican restaurants, or the fact that when my Mom didn’t want to cook on weeknights (even now when we’re home visiting) this is what we did! It’s where you go! It’s what EVERYBODY, particularly in the south, does. Let’s grab something to eat after church and yep, Chick-fil-a is closed so let’s get in line at the Mexican place down the street.
Personally, I’m a number girl at such establishments. These are the meals that come with a variety of options and numbered anywhere from a #1 to #18 or higher. Here you’ll find combos such as three soft tacos with refried beans and rice, or even a burrito and enchilada with once again the refried beans and rice (read: endless delicious possibilities here). My choice is always similar including a soft taco, maybe a chile relleno, or a tamale if I’m feeling it, but ALWAYS includes an enchilada, sometimes two.
As I think I’ve professed already chicken enchiladas have a whole lotta love in my life. I first made this exact recipe as a newlywed for dinner guests. I paired it with a salty dog cocktail that turned out awful, but this dish was on point. My culinary skills were not a total miss. This perfect-for-newbie-cooks recipe touts a super easy enchilada sauce that you basically drench all over the chicken and tortillas and then top with cheese. Sounds easy enough, right? It is!
Just like back then I’m always trying to find a healthier way around any dish, which is why I love (word overuse alert) this particular recipe. It really is a healthier version of a not-so-healthy meal and can even be made gluten-free if you so choose.
Make it! Eat it! Win at life…
This amazing recipe was inspired by the goddess of all food and entertaining Martha Stewart and has quickly become one of my favorite, healthier versions of enchiladas.Print
Healthier, delicious, and so easy to make Lighter Chicken Enchiladas are perfect for dinner guests are when you’re craving enchiladas but don’t want to splurge.
- 1 lb Boneless, Skinless, Chicken Breast
- 2 tablespoons Oil
- 2 Garlic Cloves, minced
- 1/4 cup Flour
- 1 teaspoon Ground Cumin
- Salt and Pepper, seasoning
- 2 tablespoons Minced Canned Chipoltes in Adobo
- 1 (14.5 oz) can Chicken Broth
- 8 (6-inch) Corn Tortillas
- 1/2 cup Shredded Cheese (such as Monterey Jack)
- Chicken: Preheat the oven to 400 degrees. In a large skillet with a tight-fitting lid, bring 1-inch salted water to a boil. Add Chicken, cover, and reduce heat to medium-low, continue to cook for 5 minutes. Turn off heat and allow the chicken to steam for an additional 12 to 14 minutes, or until it reaches an internal temp of 165 degrees. Remove chicken and shred using two forks.
- Sauce: While the chicken is cooking, heat oil over medium heat in a medium-sized saucepan. Add Garlic and cook for 1 minute. Whisk in the Flour, Cumin, and Chipoltes in Adobo and cook for 1 more minute. Pour in Broth and 1/2 cup of Water, whisk and bring to a boil. Reduce heat to a simmer, whisking occasionally, and cook until sauce thickens about 5 minutes. Season with Salt and Pepper.
- Enchiladas: Transfer the shredded chicken and 1 cup of the sauce to a bowl and toss to coat. Pour 1/4 cup of sauce on the bottom of an 8-inch square baking dish (or 9-inch rectangular dish like shown). Stack the tortillas and wrap with a damp paper towel then heat in the microwave for 1 minute to allow them to soften. Divide the chicken evenly among the tortillas, roll tightly, and lay seam-side down in the prepared baking dish. Pour remaining sauce on top and sprinkle with cheese. Cook for 15 minutes or until cheese begins to bubble.
Chipoltes in Adobo can be spicy, so in order to cut down on the heat purchase regular, not minced, Chipotles in Adobo and use only the sauce, or use only 1 tablespoons. These can both be found in the Ethnic section of the grocery store.
- Serving Size: 2 Enchiladas
- Calories: 312
- Sugar: 0g
- Sodium: 609mg
- Fat: 15g
- Saturated Fat: 5.6g
- Carbohydrates: 30g
- Fiber: 3.6g
- Protein: 11g
- Cholesterol: 19mg