Recipe Wars - Chicken Enchiladas

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.

Add canola oil to a large pan and heat for about 7 minutes on either side.

Remove the outer husk from tomatillos and wash them to remove the waxy substance.

Chop garlic and jalapeno in a food processor.

Add cilantro and tomatillos to the food processor and blend to make green salsa.

Coat the bottom of a pan with safflower oil or olive oil.

Pour the green salsa into the pan and reduce it until it reaches a thick, tomato puree-like consistency.

Cook chicken breast in the pan, adding diced red onions and frozen corn.

Add garlic and canned chipotle in adobo for heat.

Mix together paprika, garlic powder, onion powder, cumin, oregano, and red chili flakes to create a Mexican spice blend.

In a large pan over medium heat, add a mixture of mushrooms and cook until browned.

Add sliced red onion to the mushrooms and cook until translucent, about a couple of minutes.

Add green canned chilies to the mushroom mixture and season with salt and a touch of flour to thicken.

Add spinach to the pan and cook until wilted.

Add roasted chicken to the filling mixture and mix well, then transfer to a bowl to cool before filling tortillas.

Return to the green salsa, add chicken broth (or vegetable broth), and stir.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens