Chicken Enchiladas

This savory and delicious, yet quite healthy recipe of chicken enchiladas will satisfy a craving for Mexican-style comfort food without too many extra calories. Serve with black beans and rice or chips and guacamole or a side salad.

Prep time: 40 minutes
Bake time: 350° for 35 minutes

Ingredients Amount
Tomatillos* 5 small, coarsely chopped
Plum tomatoes 2, coarsely chopped
Yellow onion 1/2 med., chopped
Canned diced tomatoes and green chiles 1 10 oz. can, drained
Low-fat Cheddar cheese 2 Cups, shredded, divided
Low-fat Monterey cheese 2 Cups, shredded, divided
Jalapeno peppers 2, seeded and chopped
Green bell pepper 2 med., seeded and chopped
Fresh cilantro 1/2 Cups, chopped
Cooked chicken 2 Cups, chopped
Flour or whole wheat tortillas 10, 7"
Red enchilada sauce 2 cans, mild or hot

Directions

  1. Process first 4 ingredients in a food processor or blender.
  2. Stir together half of Cheddar, half of Jack, and next 3 ingredients.
  3. Stir in chopped chicken.
  4. Combine all of the ingredients above in a medium bowl.
  5. Pour enchilada sauce in separate bowl and dip each tortilla briefly in sauce.
  6. Once tortilla has been dipped in sauce, place approx. 1/4 cup of mixture evenly onto 1 side of tortilla and roll up. Place tortilla seam sides down, in a 11- x 7-inch baking dish.
  7. Sprinkle with remaining cheeses; and top with an enchilada sauce.
  8. Bake at 350° for 35 minutes. 

*If you don't have access to fresh tomatillos, use canned. If you don't have access to canned, use regular red tomatoes with added lime.

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