Best Chicken Enchiladas -- Recipe Wars

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 the pan and heat.

Sear the chicken breasts for about 7 minutes.

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

Add garlic and jalapeno to the food processor and chop.

Add cilantro and tomatillos to the food processor and blend into a salsa.

Heat safflower oil in a pan and add the green salsa to reduce it to a thick consistency.

Sear the chicken breasts and add diced red onion and frozen corn.

Add garlic and chipotle in adobo to the chicken mixture.

Mix in the homemade Mexican spice blend of paprika, garlic powder, onion powder, cumin, oregano, and red chili flakes.

Cook the mushrooms in a large pan until browned, then add sliced red onion and cook until translucent.

Add canned green chiles to the mushroom mixture and season with salt and flour to thicken.

Add spinach to the pan and cook until wilted.

Mix in the roasted chicken and combine with the filling.

Prepare the tomatillo sauce by adding chicken broth to the reduced salsa and simmer for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens