So these “Skinny Taste Chicken Enchiladas”are a take on Gina Homolka’s from Skinny Taste, but I’ve adjusted the recipe a bit to make them easier to prepare.
Y’all, these enchiladas are the bomb.com. I am not kidding when I say I could eat them for breakfast, lunch, and dinner because I have all week. They are so flavorful and to me, taste better then any enchiladas I’ve tried at most Mexican restaurants. And did I mention they are very easy to make? It takes me under an hour to prepare them every time! I also cut corners at times by using store-bought rotisserie chicken and canned enchilada sauce, but feel free to make your own!
I love using the Le Creuset Stoneware Baking Dish because it helps the enchiladas cook evenly and they are very easy to clean! Plus, they double as a pretty serving dish! I hope you enjoy these guilt-free enchiladas as much I do!
1 small yellow onion, chopped
3 cloves garlic, minced
1/2 cup canned tomato sauce
1/3 cup chicken broth
2 cups shredded chicken (you can either cook 2 breasts or use a store-bought rotisserie chicken)
1/4 cup cilantro, chopped plus more for topping
1 teaspoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 package whole wheat flour tortillas, I use 6-8 on how large they are
1 can HATCH red enchilada sauce
1 cup shredded reduced fat Mexican cheese blend
light sour cream, optional for topping
Preheat your oven to 400 degrees.
Sautee the onions in 1 teaspoon of olive oil over medium heat for 8-10 minutes. When they are slightly tender, add in the minced garlic. Cook for another 2 minutes. Next, add in the tomato sauce, chicken broth, shredded chicken, and all the spices. Season the mixture with salt and pepper. Cook the chicken mixture for another 5-8 minutes to marry all the flavors. Taste the filling to make sure it is well seasoned before moving on.
Pour about 1/2 the enchilada sauce on a plate. Take a tortilla and soak it on both sides in the plate then fill it with about 1/4 cup of the chicken mixture. Roll the filled tortilla into an enchilada.
Pour some of the enchilada sauce on the bottom of the baking dish to keep the tortillas from sticking. Place the rolled enchilada in the baking dish and continue to roll them until the dish is full.
Top the enchiladas with the rest of the sauce- there should be about 1 1/2 to 2 cups left. Top the sauce with all of the shredded cheese. Cover the baking dish with foil and bake for 20-28 minutes. The cheese will be melted and the sauce will be bubbling when it is down.
Before serving, I like to dot the top with spoonfuls of the light sour cream and sprinkle with chopped cilantro. Enjoy!