Easy Enchiladas de Pollo Recipe with Jenny Martinez | JCPenney

shredded chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu provides a plant-based alternative, while canned chicken is budget-friendly.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: salsa

Homemade sauce can be lower in sodium, and salsa is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor with fewer calories, while processed cheese is usually cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and adds protein, while plain yogurt is often less costly.

Preheat the oven to 375°F (190°C).

Heat olive oil in a skillet over medium heat.

Sauté onions and garlic until translucent, about 3-4 minutes.

Add shredded chicken, cumin, and salt; stir to combine.

Pour half of the enchilada sauce into the bottom of a baking dish.

Warm corn tortillas in a dry skillet until pliable, about 30 seconds per side.

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

Pour remaining enchilada sauce over the top of the rolled tortillas.

Sprinkle cheese evenly over the sauce.

Bake in the preheated oven for 20-25 minutes, until cheese is bubbly and golden.

Garnish with cilantro, jalapeños, and a squeeze of lime before serving.

Cooking Techniques

Spice Level:

Allergens