Chicken Enchiladas have sounded really good to me lately.
I started my search of enchilada recipes on Google - which lead me to several different popular recipe sites - and, of course, I checked Pinterest.
I wanted to use corn tortillas.
That was my "must" because I had them on hand, and they are supposedly a better alternative to flour tortillas (which I figure equals the "evil" white bread when you are trying for something "healthy").
Don't get me wrong, we eat white bread too! Especially when it's homemade!!
Also, I didn't want to make my own sauce this particular time...although making it from scratch can be very, very rewarding... I searched for a recipe that also used canned enchilada sauce.
I found one that seemed to come pretty close to what I was looking for:
Quick and Easy Enchiladas on About.com.
I don't seem to have the ability to follow directions... so I added my own flair!
Basically, you can make it "skinnier" or "fatter", especially depending on how much cheese, sour cream, or other toppings you add!
Pile on the lettuce, tomatoes, black olives, and salsa for best results! :)
It turns out pretty good!
You really can make this as simple or complicated as you'd like...
"Skinny" Chicken Enchiladas
1 1/2 to 2 C Cooked, Shredded Chicken Breasts
(I used my Crockpot Mexican Chicken recipe, which results in flavorful, moist chicken!)
(You could also use canned chicken! Or just poach or bake some!)
(You could also use canned chicken! Or just poach or bake some!)
1 28-oz (Lg) Can of Red Enchilada Sauce
12 Small Corn Tortillas - You could use flour tortillas if preferred though!!
(more or less, depending on how much filling you put in)
Oil
(You can spray, like I did, or brush on)
1-2 C Shredded Cheese - I used cheddar, but you could use Colby-jack, mozzarella, queso blanco, etc
(again, more or less depending on how much you want to use!)
Directions:
1) (This step CAN be skipped, but I promise it's better this way!)
Heat oven to 500. Spray or brush oil onto both sides of each tortilla. Lay them on a cookie sheet. Bake for 7-8 minutes, flipping once halfway through. Allow to cool to where you can hold them.
2) Turn oven down to 400.
3) Put your shredded chicken in a bowl. If you use the Crockpot Mexican Chicken, you don't need to add anything else. IF you use canned or plain, cooked chicken, stir in 1/2 C of the enchilada sauce.
(more or less, depending on how much filling you put in)
Oil
(You can spray, like I did, or brush on)
1-2 C Shredded Cheese - I used cheddar, but you could use Colby-jack, mozzarella, queso blanco, etc
(again, more or less depending on how much you want to use!)
Directions:
1) (This step CAN be skipped, but I promise it's better this way!)
Heat oven to 500. Spray or brush oil onto both sides of each tortilla. Lay them on a cookie sheet. Bake for 7-8 minutes, flipping once halfway through. Allow to cool to where you can hold them.
3) Put your shredded chicken in a bowl. If you use the Crockpot Mexican Chicken, you don't need to add anything else. IF you use canned or plain, cooked chicken, stir in 1/2 C of the enchilada sauce.
4) Pour some enchilada sauce in the bottom of a 9x13 baking dish - enough to cover it.
5) Set up your assembly station: tortillas, chicken, and cheese! Take one tortilla and put a spoonful of the chicken down the middle. IF you want to, sprinkle on a little cheese. Then roll both sides over the middle and place seam side down in the baking dish.
6) When all the tortillas are filled and in the pan, pour the rest of the enchilada sauce over the tortillas. Then you can sprinkle on a little more cheese (if desired!).
7) Bake at 400 for 15 minutes...or until the cheese is melted and the dish is warmed through!
8) I love to serve this over Easy Mexican Rice with black beans! Yummy!!
Let me know if this becomes one of your "regulars" too OR what changes you make!!
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