Easy Chicken Enchiladas with Homemade Red Sauce

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 oil to a non-stick skillet.

Boil chicken breast tenders with salt, onion, and a bay leaf until cooked.

Season the cooked chicken with salt, smoked paprika, garlic powder, and onion powder.

Warm the seasoned chicken in the skillet until heated through and taste for seasoning.

Prepare tortillas by lightly frying them in oil for about 20 seconds on each side until they puff up.

Dip the warmed tortillas in the enchilada sauce, then add the chicken and roll them up.

For a less messy method, spoon enchilada sauce onto a serving plate and place rolled enchiladas on top.

Cover the enchiladas with more enchilada sauce until fully coated.

Prepare toppings by finely chopping romaine lettuce and slicing radishes thinly.

Add sour cream to the plate as a glue for the shredded lettuce, and sprinkle queso fresco on top of the enchiladas.

Optionally add lime juice and chile de arbol for extra flavor before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens