Enchiladas Perfectos Del Pollo (Perfect Chicken Enchiladas) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I tried every recipe I could find, then finally gave up and made my own. I managed to cut out some unnecessary fat & calories, too, by simply warming the tortillas till they were pliable instead of frying them in a vat of artery-clogging oil! Ingredients:
3 tablespoons canola oil |
2 tablespoons all-purpose flour |
2 tablespoons chili powder |
1 teaspoon ground cumin |
1 (14 ounce) can fat-free chicken broth |
1 (8 ounce) can tomato sauce |
1 teaspoon salt |
1/4 teaspoon garlic powder |
1 lb boneless skinless chicken breast, cooked & shredded |
1/4 cup scallion, thinly-sliced |
3/4 cup reduced-fat monterey jack cheese, shredded |
3/4 cup 2% cheddar cheese, shredded |
1/3 cup low-fat sour cream |
1 (4 ounce) can diced green chilies |
1/4 cup fresh cilantro, chopped |
1/2 teaspoon salt |
1/2 teaspoon pepper |
12 (6 inch) corn tortillas |
nonstick cooking spray |
Directions:
1. Heat canola oil in saucepan; stir in flour and chili powder; cook 30-60 seconds.
2. Add chili powder, cumin, broth, tomato sauce, salt, & garlic powder. Bring to a boil, reduce heat, & simmer 8-10 minutes. Set aside.
3. Heat oven to 350°F.
4. In small bowl, mix cheeses.
5. In separate bowl season chicken with salt & pepper. Mix chicken, green onions, half the cheese mixture, sour cream, chiles, and 2 T cilantro. Set aside.
6. Wrap tortillas in towel & microwave on high 30 seconds.
7. Spread small amount of sauce in bottom of 9x13 baking dish. Spread 2 heaping tablespoons of chicken mixture in each tortilla & roll up.
8. Place seam side down, side by side in dish. Pour remaining sauce over, top with remaining cheese mixture, and bake 15-20 minutes, or until sauce begins to bubble.
9. Garnish with scallions & remaining cilantro.
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