Chicken enchilada saga: part 2. I tried to finish the enchiladas my daughter requested for dinner in one night, but I just couldn’t do it on a weeknight. On a weekend, yes, absolutely, but you can’t rush a good enchilada TOO much. So the first night I made the chicken and the enchilada sauce while my daughter dined on Ramen (her other love that I am almost convinced there is no cure for). Ah well, at least she is set for college!
The second night I came home, assembled the enchiladas and baked them and THEN we could finally feast on our lovely enchiladas! They turned out pretty dang good. I put the Greek yogurt in some of them and I really liked the taste of that … it was like having a sour cream chicken enchilada (would be even better with a green sauce, I think).
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Chipotle Chicken Enchiladas
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: About 14 enchiladas 1x
Ingredients
For the chicken:
- About 1 lb. chicken breast, chopped into smaller chunks
- 1/2 cup salsa
- 1/2 cup tomatoes with juices
- 1 oz. Greek cream cheese (or Neufchatel)
For the enchiladas:
- 12 – 14 corn tortillas
- Cooking spray or oil
- 3 – 4 cups shredded Mexican blend of cheeses
- 1 batch of Cinnamon Chipotle Enchilada Sauce (recipe here)
- Chopped sweet onion (if desired)
- Nonfat Greek yogurt (if desired)
Instructions
- Put the chicken breast chunks in a medium saucepan and pour the salsa and tomatoes over. Bring to a boil, then cover and cook, stirring occasionally, for about 30 minutes. Once the chicken is done, allow it to cool a bit, then shred it with two forks. Stir the cream cheese into the warm chicken.
- Preheat the oven to 350 F. Spray your baking pan with cooking spray. Heat up a frying pan over medium heat with the cheese and shredded chicken mixture and Greek yogurt close by the baking pan.
- Quickly spray both sides of a tortilla, then set it on the frying pan for about 10 – 15 seconds. Flip and warm the other side. Set the tortilla in your baking pan, put a Tablespoon or two of cheese down the middle, then about 3 Tablespoons of the chicken mixture, then a Tablespoon or two of Greek yogurt (if using). Sprinkle with a few chopped onions. Roll the enchilada up and put the seam side down. Repeat with the rest of the tortillas until you’ve used up all your chicken or your pan is full. Pour enchilada sauce over the enchiladas, making sure to cover every last bit of tortilla in sauce. Sprinkle with more shredded cheese.
- Bake at 350 F. for about 25 – 35 minutes or until the cheese on top is melted and bubbly.
- Garnish with chopped fresh garden tomatoes and cilantro leaves.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 1 - 3 enchiladas
This recipe was shared at Munching Monday, Tuesday’s Table, Food on Fridays, What to Do Weekends and Moonlight & Mason Jars.
