Tuesday, August 13, 2013

Cheesy Chicken Enchiladas

Have you ever had a craving for some kind of food, but you really didn't even know exactly what it was?

Is that just something that happens to me? Like...I read recipes on blogs that have ingredients I've never heard of before or watch someone cook something on Food Network in a way I've never seen before and I just HAVE TO HAVE IT.

Anyway, that happened to me with Enchiladas recently. I've seen enchiladas before, and I've had tastes off of other people's plates. I've never tried making them before, but recently I have been CRAVING them.


Sorry for yelling.

Anyway, let's get down to business. I was craving enchiladas, despite never really eating them before, and decided that now was as good a time as any to make them.

These Cheesy Chicken Enchiladas were everything I had hoped for and more. Tender, juicy shredded chicken, sauteed with crunchy diced onions and chopped cilantro, smothered in a spicy and smokey sauce is wrapped inside soft whole wheat tortillas, smothered with even MORE sauce and finished off with ooey, gooey, melted cheese. I mean, who can say no to that?!

Finish off your enchiladas with a dollop of low fat sour cream and a sprinkling of fresh chives. This meal is a real crowd pleaser when paired with yellow rice and skillet zucchini and summer squash. Add whatever ingredients tickle your fancy--black beans, veggies, steak, cojita cheese, oh my!

Here's what you need for Cheesy Chicken Enchiladas* (Print Recipe!)

For the finishing sauce
1 tablespoon canola oil
2 cloves garlic, minced
2 tablespoons chipotle chilis in adobo sauce (chili pieces chopped fine)
1 15-oz can tomato sauce, about 1/2 cup reserved
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
3/4 cups low sodium chicken broth
salt and pepper to taste

For the enchiladas
1 tablespoon canola oil
About 2 cups cooked, shredded chicken
1 medium vidalia onion, diced
2 cloves garlic, minced
1/4 cup cilantro, chopped
1 teaspoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
1 tablespoon chipotle chilis in adobo sauce (sauce only)
1/3 cup chicken broth
1 teaspoon cornstarch
1/2 cup tomato sauce (reserved from the 1 can above)
6 8-inch whole wheat tortillas
2 cups shredded taco cheese
Scallions and extra cilantro for garnish
low fat sour cream for serving

Here's what you do

In a large skillet, heat canola oil over medium heat. Add 2 cloves garlic and cook for 30 seconds stirring constantly being careful not to burn. Add remaining sauce ingredients; stir to combine. Bring to a boil, then reduce heat to low and simmer for 5 to 10 minutes until thickened. Set aside in a glass measuring cup.

Add additional tablespoon of canola oil to the skillet and increase heat to medium. Add the diced onion and garlic. Cook until translucent and aromatic, about 3 to 4 minutes. Add the chicken, cilantro, cumin, oregano, and chili powder. Stir to coat. Cook for 1 minute longer.

Stir in almost all of the chicken broth to the pan. Whisk the cornstarch into the remaining broth until dissolved. Add the cornstarch broth, tomato sauce, and chili adobo sauce to the pan. Bring to a rolling boil, stirring frequently. Cook until thickened, then set aside to cool slightly.

Preheat oven to 400 degrees. Lightly grease a 9 x 13 baking dish. Divide the chicken mixture evenly among the 6 tortillas and roll tightly. Place seam side down in the baking dish. Pour the finishing sauce on top to smother the rolled tortillas. Sprinkle with taco style cheese. Cover tightly with aluminum foil and bake for 20 minutes. Remove the tinfoil and bake for 5 to 10 minutes more.

Serve each enchilada with a dollop of sour cream and sprinkled with scallions and cilantro. Enjoy with Mexican style side dishes.

*Recipe adapted from Skinnytaste

1 comment:

  1. These look delicious, we love enchiladas... and the more cheese the better! :)