5-Star Chicken Enchiladas with Tyler Florence | Food 911 | Food Network

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 a little bit of canola oil to the pan.

Cook the chicken breast for about 7 minutes on either side until golden brown.

Season the chicken breast with cumin and Mexican seasoning blend.

Add onions and garlic to the pan and cook for about 4-5 minutes until translucent.

Add whole green chilies (roasted and canned) to the pan.

Add one whole can of tomatoes and a can of chipotle peppers to the pan.

Tear the chicken into bite-sized pieces and add it to the pan of spicy vegetables.

Add flour to thicken the mixture.

Wrap a stack of corn tortillas in a damp paper towel and microwave for 30 seconds to steam them.

Dip each tortilla in enchilada sauce and place on a plate.

Take the enchilada filling and fill the tortillas without overfilling them.

Roll the tortillas tightly after filling them.

Top the enchiladas with more enchilada sauce and cover with a cheese blend.

Bake in a 350 degree oven for 20 minutes.

Serve with sour cream, chopped scallion, and fresh cut tomato.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens