Easy Chicken Enchiladas - Food Wishes

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.

Melt some butter and olive oil over medium heat.

Add roughly diced onion and a pinch of salt; cook for 4-5 minutes until onions start to turn golden brown.

Make a spiced roux by adding flour, chili powder, ground cumin, chipotle, black pepper, dry oregano, cayenne, and a pinch of cinnamon to the onion mixture; cook for 3-4 minutes.

Stir in finely minced garlic and a few tablespoons of tomato paste; cook until combined.

Switch to a whisk and stir in 2 cups of cold chicken broth to avoid lumps; bring to a simmer.

Reduce heat to medium-low and let the mixture simmer for 10 minutes, stirring occasionally.

Taste the sauce and adjust seasoning, optionally adding vinegar or lime juice for tang.

Blend the sauce with an immersion blender for a smoother texture, if desired; set aside.

Warm corn tortillas in a hot pan with oil for about 30 seconds per side to make them flexible.

In a baking dish, spread some enchilada sauce on the bottom, then place a tortilla over it.

Layer with cooked shredded chicken, cheese, cilantro, and green onions, then drizzle with sauce.

Press down another tortilla on top and repeat the layering process.

Finish with a third tortilla, cover with sauce, and sprinkle with cheese.

Bake in a 400°F oven for 10-15 minutes until cheese is melted and sauce is bubbling.

Garnish with sour cream, guacamole, a shake of cayenne, and a sprig of cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens