skinny chicken enchiladas
Of all the foods I make, I think the one that Geoff could most likely eat every day with no complaints is chicken enchiladas. To me, enchiladas are simple comfort food… my mom made them frequently when I was growing up, and while I do like them, I don’t really consider them to be anything special. To me they’re a (small) step above mac and cheese from a box. 🙂 To Geoff, though, they are just about the best food ever invented. Since he loves them so much, I’m always on the lookout for new and awesome ways to make them, and this recipe is a total winner! They taste amazing and delicious! And not only that, they are good for you too!
Skinny Chicken Enchiladas
adapted from Simply Scratch
2 chicken breasts, shredded
2 tablespoons olive oil
1 small yellow Onion, diced small
1 small red bell pepper, diced small
2 cloves of garlic, minced
1 tablespoon minced chipotle peppers
1 teaspoon cumin
3/4 teaspoon salt, more or less to taste
1/8 teaspoon pepper, more or less to taste
1/4 cup all purpose flour
1-1/2 cups chicken broth
1/4 cup water
8 whole wheat tortillas
1/2 cup grated muenster cheese
Preheat oven to 400 degrees. Lightly spray a 9×13 pan with cooking spray. (I used a 9 x 9 and just shoved them all in…)
In a medium saucepan, heat olive oil over medium heat. Add onion and red peppers, and cook until onion is translucent, about five minutes. Add garlic, chipotle peppers, cumin, and salt and pepper, and cook another minute. Add flour and stir to make a paste. Whisk in the chicken broth and water, and bring to a simmer. Simmer until sauce has thickened, and remove from heat.
Spread a few tablespoons of sauce in the bottom of your baking dish. Place shredded chicken in a medium bowl, and toss with one cup of the enchilada sauce. Warm the tortillas in the microwave to make them more flexible.
Spoon 1/8 of the chicken mixture into the middle of each tortilla, and roll up. Place seam side down in baking dish. Complete with remaining tortillas and chicken. Pour remaining sauce over the enchiladas, and top with cheese. Bake uncovered for 15 minutes, or until cheese has melted.
These look so good! I really want to make them but am in the UK and haven't been able to find chipotle peppers. There are lots of packet alternatives here but I was wondering what you would suggest as a good substitute? Thanks!
Made these last night using a spice mix of chili powder, chili flakes and smoked paprika instead of the chipotles which I couldn't find. They were SO good. I am so pleased to have an easy go-to enchilada recipe using things I usually have in the house for whenever I need an enchilada fix. Great recipe – thanks for sharing it!
I made these, exactly as the recipe is listed, and they were GREAT! The kids even ate them up! I did make a separate dish, the same way, but added fresh, chopped and sauteed jalapenos – delish for those of us that like it spicy!!