I made my son's favorite ENCHILADAS for dinner #recipe

chicken

🥗Healthier: tofu

💰Cheaper: beans

Tofu provides a plant-based protein option, while beans are budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt is lower in fat and adds creaminess.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat adds fiber, while flour is often cheaper.

Heat 1/3 cup of oil in a skillet to soften the corn tortillas.

In a separate pot, heat 4 tablespoons of oil and whisk in 1/4 cup of flour to make a roux.

Add 2 tablespoons of light chili powder, 1/2 teaspoon of ground cumin, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder to the roux.

Slowly add the 14.5 oz can of chicken broth, whisking until smooth. Season with salt and pepper to taste. Add extra water if needed to reach desired consistency.

In the same skillet, cook the ground meat until browned. Season with 2 teaspoons of light chili powder, 1/2 teaspoon of ground cumin, 1/2 teaspoon of granulated garlic powder, 1/2 teaspoon of granulated onion powder, and 1/2 teaspoon of salt. Add pepper to taste.

Warm the corn tortillas in the oil until pliable, about 30 seconds on each side.

Fill each tortilla with the cooked meat and a bit of Colby Jack cheese, then roll tightly.

Place rolled enchiladas seam-side down in a baking dish and pour the enchilada sauce over them.

Sprinkle with additional Colby Jack cheese and bake in a preheated oven at 350°F (175°C) for 20-25 minutes until bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens