Chicken Enchiladas Recipe

Holly Willwerth

By
@Hollybells

My husband I love these. I sub fat free cheese when ever I can, and use a high fiber, low fat tortilla. What a great healthy dish!


Featured Pinch Tips Video

Comments:

Serves:

4-8

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
The flavor of these enchiladas was all that I could hope for. They were rich-tasting and very moist.

NOTE: I added the taco seasoning at the same time I put the tomatoes in the skillet with the chicken. Worked perfectly.

Ingredients

1 lb
Boneles, skinless, chicken breast or tenderloins
1 can(s)
tomatoes and chiles
To taste
taco seasoning mix
8
flour tortillas
2 c
Shredded cheese (cheddar or Mexican blend)
1 1/8
clove garlic
1/4 c
cilantro, fresh, chopped
1 can(s)
enchilada sauce

Directions Step-By-Step

1
Turn on skillet to med-med high heat. Spray with non-stick spray.
2
Brown chicken about 2-3 mintues each side, then add minced clove of garlic, tomatoes and chiles (with juice) and cilantro. Cover, and simmer until chicken is cooked through and juice reduces.
3
Turn off heat and shred the chicken. (I leave it in the pan, saves a dish and keeps it warm)
4
Warm tortillas enough so they will roll. Place 1/8 chicken mixture, and 1 T. shreeded cheese on each tortilla and roll. Place seam side down in a baking dish sprayed with non-stick spray.
5
Pour enchilada sauce over the enchiladas. Top with remaining cheese. Bake at 350 for 30 min. Garnish if you like, with some fresh chopped green onion, and some black olives. Serve with salsa and sour cream.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #comfort-food