Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoons black pepper; 113 grams chopped green chiles, drained; 411 grams no-salt-added diced tomatoes, undrained; 1 Tbsp chili powder; 12 6-inchs (6-inch) corn tortillas; 2 teaspoons ground cumin; 227 grams light cream cheese; 2 teaspoons olive oil; 473 milliliters chopped onion; 1 teaspoons salt; 113 grams cup shredded reduced-fat sharp cheddar cheese; 680 grams skinless, boneless chicken breast halves; 118 milliliters water

Chicken Enchiladas might be a good recipe to expand your main course recipe box. This gluten free recipe serves 6. One portion of this dish contains around 37g of protein, 18g of fat, and a total of 460 calories. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up chicken breast halves, ground cumin, water, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat oven to 35

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Oven

Place chicken in a medium saucepan and cover with water. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until tender.

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Whole Chicken

Water

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Sauce Pan

Drain chicken, and cool slightly. Shred chicken with 2 forks, and place in a large bowl.

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Whole Chicken

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Bowl

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion; saut 5 minutes or until tender.

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Onion

Add half of onion to chicken.

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Whole Chicken

Onion

Place remaining half of onion, 1/2 cup water, and next 6 ingredients in a blender; process until smooth.

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Onion

Water

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Blender

Add 1/2 cup tomato mixture and cream cheese to chicken mixture.

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Cream Cheese

Whole Chicken

Tomato

Spread 1/2 cup tomato mixture in bottom of a 13 x 9inch baking dish coated with cooking spray; return remaining tomato mixture to pan.

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Cooking Spray

Spread

Tomato

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Baking Pan

Heat over low heat until warm; keep warm.

Working with 1 tortilla at a time, dip tortilla in warm sauce in pan, coating both sides.

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Tortilla

Dip

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Frying Pan

Place on a plate; spoon 3 tablespoons chicken filling onto each tortilla; roll up, and place in dish. Spoon remaining sauce over enchiladas in dish.

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Tortilla

Whole Chicken

Sauce

Roll

Sprinkle enchiladas with cheddar cheese.

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Cheddar Cheese

Bake, uncovered, at 350 for 30 minutes or until thoroughly heated.

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Oven

Garnish with green onions and cilantro, if desired.

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Green Onions

Cilantro

These enchiladas were relatively simple to prepare, and the recipe called for ingredients that I would ordinarily already have in my kitchen, which is great! I might replace the can of mild chili peppers with one or two fresh jalapeo peppers for a bit more spice. Peggy Christoffer

Ingredients you will need

Arbol Chile

Peppers

Equipment

Ingredients

Servings:

1teaspoons

black pepper 113grams

chopped green chiles, drained 411grams

no-salt-added diced tomatoes, undrained 1Tbsp

chili powder 126-inchs

(6-inch) corn tortillas 2teaspoons

ground cumin 227grams

light cream cheese 2teaspoons

olive oil 473milliliters

chopped onion 1teaspoons

salt 113grams

cup shredded reduced-fat sharp cheddar cheese 680grams

skinless, boneless chicken breast halves 118milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Byron Fiddlestix Vineyard Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 45 dollars per bottle.