Chicken Enchiladas

Whoever knew you could have healthy enchiladas? And bonus! These are some of the best, most flavorful ones I've ever made. They were a little on the spicy side so, I would recommend cutting back a little of the chili powder if you are concerned about kids. But, other than that, they were fabulous! Gina is a miracle worker with these diet foods!

Chicken Enchiladas

Gina's Weight Watcher Recipes

Servings: 4 • Serving Size: 2 enchiladas • Calories: 342 • Points: 6 ww pts

For the sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup fat free chicken broth
kosher salt and fresh pepper to taste

For the chicken:
1 tsp vegetable oil
8.5 oz (2 breast halves) cooked shredded chicken breast
1 cup diced onion
2 large clove garlic, minced
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce
8 (6-inch) reduced carb whole wheat flour tortillas
1 cup shredded low fat Mexican cheese
Nonstick cooking spray

In a medium saucepan, spray oil and sauté garlic. Add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.Preheat oven to 400 degrees.Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it. Place on baking dish seam side down. Top with sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Enchiladas

I can not say enough about these enchiladas by Pioneer Woman. I made the chicken ones a couple of weeks ago. They were so good that I couldn't wait to try the beef ones. Equally fabulous. I've decided the key and most important step to making enchiladas, is the frying of the shells. It may not be the healthiest way but, all thoughts of that go out the window after the first bite.

Simple, Perfect Enchiladas
3"x5" Cards 4"x6" Cards Full Page Print

Prep Time: 1 Hour30 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 6

Ingredients
FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro
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For The Meat:
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt
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For The Tortillas:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
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TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro

Preparation Instructions
Step #1 – The SauceIn a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 – TortillasHeat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – AssemblyPreheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving

Honey Lime Chicken Enchiladas

We loved these enchiladas! I found the recipe on the Girl Who Ate Everything but, it looks like she got it off of the Sister's Cafe. They didn't have the usual enchilada taste and were a little sweet so, I wasn't sure at first but, we cleared two pans so, something was right. Brock, my favorite critic, even said they were yummy and said he was even eating them without drinking his milk. Translation, he didn't have to wash away his usual gag reflux over my cooking. Ford, who does not like enchiladas (or basically anything that has any form of sauce) even ate them with out complaining. This after complaining that we always have enchiladas on Tuesday. I didn't realize we did, pure coincidence but, my kids now call it Enchilada Tuesday. Ford must go to scouts starving every week.

Honey Lime Chicken Enchiladas
by the Sister's Cafe

5 T. honey
5 T. lime juice
1 T. chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I put some chicken in the crockpot. You can save time by using a store bought rotisserie chicken. If you like a lot of filling in your enchiladas, I would recommend doubling this.)
8-10 flour tortillas (I used Guerrero's and cooked them first before filling them)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce (or a salsa verde )
1 cup heavy cream (She recommended using 1/2 cup because it would be too rich, I didn't see that until after I'd added the full cup. I didn't think it was too rich.)

Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Creamy Sour Cream Chicken Enchiladas

Several years ago, I visited my cousin Jenny in Dallas. While there, we ate at a restaurant called the Durning House. I loved it and they sold their recipes...bonus! It has been one of my favorite cook books over the years. I ordered one for my mom and a good friend of mine ordered several for herself and family. One of my favorite Young Women requested these enchiladas the other day so, here they are. Wish I was cooking them for you, Heather! They are pretty easy and very forgiving. There are so many different cheeses in them that if I leave out a couple of things, it doesn't matter at all! Anything is good with cheese on it right? Today I left out the green chilies because as usual, I was out. I'm pretty much always out of something or other.

Creamy Sour Cream Chicken Enchiladas

1/2 can green chilies, chopped

1 (8 oz) pkg. cream cheese, softened

1 can cream of chicken soup

1/2 can green chilies

1 tsp. coriander

1/2 c. onion, chopped

4 c. chicken breasts, cooked and shredded

1 pkg. flour tortillas (I always use Guerreros)

1 c. each: monteray jack and cheddar cheeses, grated

1/2 tsp. cilantro

1 (8 oz) ctn. sour cream

Topping: Heat cream of chicken soup, 1/2 can green chilies, coriander adn cilantro, jack and cheddar cheeses, and sour cream in double broiler (I just use a pot...I have no idea what a double broiler even is), until hot. Do not boil.

Filling: Mix 1/2 can green chilies, chopped onion, chicken and cream cheese well, and fill flour tortillas with this mixture. Top with topping and place in a 300 degree oven for 15 minutes. Add 10 minutes to oven time if it was refrigerated. Makes 6 to 8 servings.