The Quick & Easy ENCHILADAS recipe

cooked meat

🥗Healthier: grilled chicken

💰Cheaper: shredded rotisserie chicken

Grilled chicken is leaner, while rotisserie chicken is often more affordable.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese can be cheaper.

salsa

🥗Healthier: fresh salsa

💰Cheaper: canned salsa

Fresh salsa is more nutritious, while canned options are budget-friendly.

Set your pan on medium heat.

Add 3 tablespoons of neutral oil and allow it to warm up for 30 seconds.

Add 1/2 cup of wajillo chili powder and fry in the oil for 30 seconds.

Pour in 4 cups of chicken broth and 8 oz of tomato sauce, mixing until fully combined.

Continue cooking on medium heat for another 6 to 8 minutes or until the sauce thickens to your desired consistency.

Check for oil turning red to indicate readiness of the sauce.

For the green enchilada sauce, place your pan on medium heat.

Add 4 cups of chicken broth and 16 oz of salsa verde.

Cook on medium heat for about 6 to 8 minutes or until the sauce thickens to your desired consistency.

Fry the tortillas in oil for about 2 to 3 seconds on each side until nice and pliable.

Set the fried tortillas aside and remove excess oil with a paper towel.

To assemble the enchiladas, place your desired amount of chicken in the center of each tortilla and roll it up.

Smother one side of the rolled tortilla with red sauce and the other with salsa verde.

Add crema fresca, cheese, onions, cilantro, more red and green sauce, and finish with pinto beans.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens