How to Make 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.

Grate the 8 oz block of cheese and pour it into a bowl, saving a little for garnish.

Finely mince some bell pepper and add 1/4 cup to the cheese.

Finely mince some onion and add 1/4 cup to the bell pepper and cheese mixture.

Add chopped cooked chicken to the mixture.

Moisten the mixture with a couple teaspoons of store bought enchilada sauce and mix well.

In a shallow pan, add the rest of the enchilada sauce and warm it on low.

Pour a little sauce in the bottom of your pan to prevent sticking.

Dip a corn tortilla into the warmed sauce and place it onto a plate.

Add a generous amount of the stuffing to the tortilla and roll it up.

Place the rolled enchilada into the sauce pan and repeat until the stuffing is used up.

Pour the remaining sauce over the enchiladas and top with the last of the shredded cheese.

Cover with foil and bake in a 350°F oven for 30 to 40 minutes until the center is melty and bubbly.

Remove the foil and turn the oven to broil to crisp the cheese on top.

Garnish with chopped cilantro before serving.

Serve on a bed of shredded iceberg lettuce and arugula, topped with salsa, guacamole, and sour cream.

Squeeze lime juice on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens