The culinary adventures of a 20-something woman navigating the wonderful world of food!

The culinary adventures of a 20-something year old woman navigating the wonderful world of food!

Monday, November 1, 2010

Chicken Enchiladas

I have always wanted to make chicken enchiladas but lacked the courage to try. They looked quite complicated, something I usually shy away from when it comes to recipes. But when another favourite blogger posted a simple 'clean-eating' version of chicken enchiladas, I wanted to give them a try.
They turned out to be easy & delicious, with great flavour. I used a pre-cooked BBQ chicken to save time (and at 6.99 you can't go wrong!) and used most of it. If you cook the chicken yourself, I would pre-marinate it with chili powder, garlic, and a bit of oil.

I served the enchiladas with the Mango & Black Bean Salad on this site. Excellent pairing - the lime-flavour of the salad complimented the enchiladas perfectly.


6 medium whole-wheat tortillas (5-6″ each)
1 cup shredded tex-mex cheese
3 cups shredded cooked chicken breast
1/4 cup green chilies (I used jalapeno pepper)
1 small clove garlic, minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp ground black pepper
1/4 tsp sea salt
1/2 cup corn
1/2 cup diced tomato

Store-bought enchilada sauce (about 12-18oz)

Preheat oven to 350*.
Combine chicken, chilies, garlic, cumin, chili powder, pepper, salt, corn & tomatos in non-stick frying pan. Use 1tbsp oil as needed, mix well & heat through (about 5 minutes).

Spread a thin layer of sauce on the bottom of a baking dish. Divide chicken mixture evenly among tortillas. Fold sides over and place seam-side down in the casserole dish. Top enchiladas evenly with remaining sauce, and sprinkle with cheese. Bake in center of oven for 20 minutes. Sprinkle with cilantro or parsley when serving, if desired.

Source: Adapted from LovestoEat
Weight Watchers: 6 points per enchilada

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