Sunday, January 27, 2019
Chicken Enchiladas
Amazing Chicken Enchiladas
Do you like Mexican food? We love it. My husband would choose a Mexican restaurant over any other restaurant. So I wanted to make some Mexican food that we could eat at home. I have made enchiladas with a bechamel sauce but this time I decided to make a tomato base sauce.
I was a little reluctant making a tomato base, but it turned out awesome. My husband loved it and it was a big hit with him. He said he "it was a keeper". of course there was a lot of cheese.
I use my own version for the shredded chicken. It might take a little more time but I think it is worth it. You can always use your own shredded chicken. I use this shredded chicken in many dishes and it is great for tacos.
Recipe Print
Awesome Chicken Enchiladas
INGREDIENTS:
For the enchilada sauce:
- 2 garlic cloves, minced
- 1-2 tbsp chipotle chilis in adobo sauce
- 1-1/2 cups tomato sauce
- 1/2 tsp ground cumin
- 3/4 cup reduced sodium chicken broth
- kosher salt and fresh pepper to taste
For the chicken:
- 3 tbls unsalted butter
- 2 tsp minced chipotle chilis in adobo sauce
- 1 tbls Worcestershire Sauce
- 4 boneless chicken breasts
- 4 large clove garlic, minced
- 1/2 cup orange juice
- 3/4 cup chopped cilantro
- 1 tbls yellow mustard
For the enchilada:
- 8 (7-inch) whole wheat flour tortillas
- 1 cup shredded low fat Mexican cheese
- 1/2 cup Parmesan shredded cheese
- non-stick cooking spray
DIRECTIONS:
- In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, 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.
- Poach chicken: melt butter in large skillet over medium high heat, add garlic and chipolte chilies and cook for 30 seconds.
- Stir in orange juice, Worcestershire and 1/2 cup cilantro and bring to boil.
- Add chicken and simmer covered until very tender. Turning chicken several times. Stir in mustard and mix well.
- Remove the chicken and shred. Add back into the sauce in the pan. Mix together.
- 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.
- Then top with cheeses. (You can just use any shredded cheese)
- Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Remove aluminum foil and bake for another 5 minutes. Top with low fat sour cream or scallions if you wish. Makes 8 enchiladas.
The post Chicken Enchiladas first appeared on Eclectic Red Barn.
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Sounds so delicious. Chicken enchiladas are a favorite in this house, and I usually make or buy a green sauce for mine. I would love to try your recipe and use corn tortillas since my husband can't have wheat. Yum!
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