Cheesy Chicken Enchilada

chicken enchiladasI love Mexican food, and this recipe is fairly easy. I chose to make enchilada sauce from scratch, and I think it really made a difference. You could easily prepare the sauce in advance, and refrigerate until you were ready to bake the enchiladas.

These enchiladas had some heat, and I used low-fat cheese, to help make this a more healthy recipe. You can top this with some guacamole or sour cream and voila an easy weeknight dinner for the family!

Ingredients

  • 2 tablespoons olive oil
  • 3/4 lb chicken breast
  • 1/4 cup 1/3-less-fat cream cheese, softened
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepperIMG_7864
  • 2 cups chopped onion
  • 3 garlic cloves, minced
  • 1 teaspoon cayenne powder
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon ground cumin
  • 1 cup fat-free, less-sodium chicken broth
  • 3/4 cup water
  • 1 (14.5-ounce) can zesty diced tomatoes
  • 12 (6-inch) corn tortillas, divided
  • 1/4 cup part-skim shredded cheddar cheese
  • 2 green onions, thinly sliced

Directions

  1. Season chicken breast with salt and pepper.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken to pan cooking through.
  3. After chicken has cooled, shred the chicken in a medium bowl, stir in cream cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. IMG_7892
  4. Heat a medium saucepan over medium-high heat. Add remaining 1 tablespoon oil to saucepan.
  5. Add onion, cooking for 5 minutes or until tender.
  6. Add garlic and sauté for 30 seconds, stirring constantly.
  7. Remove 3 tablespoons onion mixture and add to bowl with chicken mixture.
  8. Add cayenne, red pepper, and cumin to remaining onion mixture in pan; sauteing 30 seconds and stir constantly.
  9. Stir in chicken broth, 3/4 cup water, and canned tomatoes; bring to a boil.
  10. Tear 1 tortilla into small pieces and add to tomato mixture.
  11. Reduce heat to medium, simmer tomato mixture for 30 minutes.
  12. Remove sauce from heat; let stand 10 minutes. Carefully pour tomato mixture into a blender, and process until smooth.
  13. Spread 1/2 cup tomato mixture in the bottom of an 11 x 7–inch baking dish with cooking spray.
  14. Warm remaining tortillas and spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.
  15. Place seam-side down in prepared dish.
  16. Pour remaining tomato mixture over filled tortillas. Sprinkle filled tortillas with cheese.
  17. Bake at 375° for 25 minutes or until bubbly and lightly browned.
  18. Sprinkle with green onions, sour cream, or any other topping you desire.

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