Chicken Enchiladas
Ingredients
The sauce
-
1
teaspoon
canola oil
-
1
medium
onion, finely chopped
-
2
jalapenos, seeded and finely chopped
-
½
teaspoon
salt
-
3
cloves
garlic, minced
-
3
tablespoons
chili powder
-
2
teaspoons
ground cumin
-
3
teaspoons
sugar
-
1
can (15 oz)
tomato sauce
-
1
cup
water
-
1
large
beefsteak tomato, seeded and finely chopped
The filling
-
1
lb
boneless skinless chicken breasts
-
1
cup
2% reduced fat shredded cheddar cheese
-
1
cup
reduced fat shredded Mexican cheese blend
-
½
cup
cilantro, finely chopped
The tortillas
-
12
(6 inch)
corn tortillas
Instructions
- Preheat the oven to 425°F and mist a baking dish with cooking spray.
- Heat the oil in a saucepan over medium-low heat, add onion, jalapeno, and salt, and cook until softened.
- Stir in garlic, chili powder, cumin, and sugar, cooking until fragrant.
- Add tomato sauce, water, and chopped tomato; bring to a simmer and cook until slightly thickened.
- Submerge chicken breasts in the sauce, cover, and cook until chicken is done.
- Remove chicken, shred it, and mix with a portion of the sauce, cheese, and cilantro.
- Warm tortillas in the microwave, fill with the chicken mixture, and roll them up.
- Place rolled tortillas seam side down in the baking dish and bake until slightly browned.
- Pour the remaining sauce over the enchiladas, top with cheese, cover with foil, and bake.
- Remove the foil and bake until cheese is browned, then let stand before serving.
Nutrition Facts (estimated)
Servings
6 (2 enchilada) servings
Calories
322
Total fat
8g
Total carbohydrates
29g
Total protein
26g
Sodium
mg
Cholesterol
mg
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