Chicken Enchiladas | Enchiladas de pollo rojas

cooked chicken

🥗Healthier: shredded turkey

💰Cheaper: canned chicken

Turkey is leaner and lower in calories; canned chicken is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories; processed cheese is usually cheaper.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: store-brand enchilada sauce

Homemade sauce can be healthier with fresh ingredients; store brands are often less expensive.

Rough chop 4 poblano peppers and deskin two more that are cooling off.

Shred the Mexican cheese.

Heat a skillet on medium-high heat and spray with canola oil.

Add diced onions and poblano peppers to the skillet and cook for about 4-5 minutes until soft, adding a little sea salt.

Add the leftover chicken to the skillet and stir well.

Mix in the rough chopped cilantro and let the mixture simmer with some enchilada sauce.

Once cooled, add a little cheese to the chicken mixture for stuffing.

Warm corn tortillas in the skillet for 20-25 seconds on each side to make them pliable.

Lay down a thin layer of enchilada sauce in a baking dish.

Fill each tortilla with the chicken mixture, roll it up seam-side down, and place in the baking dish.

Top the rolled tortillas with more enchilada sauce and cheese.

Bake in the oven at 350°F for about 25 minutes or until cheese is bubbly and golden.

Let the enchiladas cool for a bit before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens