Chicken Enchiladas | Easy Dinner | feat. Corn Tortillas

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.

Start with 3 tablespoons of canola oil in a pan.

Add chopped onion to the pan and sweat for about 1.5 minutes.

Add minced garlic on top of the onions to steam without browning.

Stir the onions and garlic after about a minute, then cook for another 30 seconds.

Add about 1 teaspoon of salt (to taste) and fresh cracked black pepper to the pan.

Add chopped green chilies to the pan.

Add chipotle peppers in adobo sauce to the pan.

Add thawed corn (or drained canned corn) to the pan.

Add stewed tomatoes with their liquid to the pan and stir everything together.

Add the shredded chicken to the mixture and stir well, then let it simmer for about 10 minutes.

Start assembling the enchiladas by adding enchilada sauce to the bottom of a casserole dish.

Fill each corn tortilla with about a quarter cup of the filling, roll it up, and place seam side down in the dish.

Add a little more enchilada sauce on top of the rolled tortillas.

Sprinkle cheese on top of the enchiladas (as much or as little as desired).

Place the casserole in a preheated 350-degree oven for about 20 minutes.

Let the casserole sit for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens