WARNING: Takes a long time to make!
I was hoping to make this for dinner last night and ended up finishing it at 9:30pm! I found this recipe on a budget recipes post and found that I already had most of the ingredients so it would be super easy and something different to make. I really need to get in the habit of reading the full recipe and not just the ingredients… After reading through it, I found that I had to use 5 different dishes to cook with and it would take upwards of 2.5 hours to prepare and finish. I’d recommend making this in the morning for a lunch or in the afternoon for a dinner. Don’t try to make it at 7pm when you get home from work, my mistake!
Besides that, these are absolutely amazing! My fiancé loves them! I modified the original recipe a bit to make it healthier and use what I already had. Overall, it’s super cheap to make and much healthier and more flavorful than store-bought enchiladas. If you have some time, I highly recommend giving these a shot!
Shredded Chicken –
- 1 Tablespoon olive oil
- 2 (1 lb) chicken breast
- 1/4 cup (2 ounces) low-fat cream cheese, softened
- 2 Tablespoons chopped cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Tomato Sauce –
- 2 cups chopped onion
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground cumin
- 1 cup fat-free, less-sodium chicken broth (suggested: 1 bullion cube)
- 3/4 cup water
- 1 (14.5-ounce) can diced tomatoes (optional: with Green Chilies & Spices)
- 1 corn tortilla (optional: use whole wheat tortilla for a higher fiber meal)
Wrap & Top –
- 8 (6-inch) corn tortillas (optional: use whole wheat tortilla for a higher fiber meal)
- 1/4 cup (1 ounce) shredded cheddar cheese
- 2 green onions, thinly sliced
STEP 0: Preheat oven to 375 degrees Fahrenheit.
STEP 1: If using a bullion cube for chicken broth rather than the actual broth, begin boiling 1 cube in a small sauce pan. After it’s completely dissolved, set aside to cool while you prepare the rest of the dish.
STEP 2: Chop up / prepare all vegetables
STEP 3: Slice chicken breast into thin strips with the grain for easy shredding after cooked.
STEP 4: Heat Tablespoon of olive oil in an oven-safe skillet. I had to use my large Dutch oven since my only oven-safe skillet is for 2 eggs.
STEP 5: Sear chicken on both sides (or braise if using a Dutch oven or Braiser) – about 5 minutes on medium heat.
STEP 6: If using DO or Braiser, cover, and place in pre-heated oven for 6-10 minutes. If using skillet, leave uncovered.
STEP 7: While chicken is in the oven, heat Tablespoon of oil in medium sauce pan over medium heat. Sauté onions until clear – stirring occasionally.
STEP 8: While onions are cooking, mix up dry ingredients in a small bowl.
STEP 9: Add garlic to onion mixture. Stir for 30 seconds and then remove from heat. Let sit while you work with the chicken.
STEP 10: Remove chicken from oven and shred – be sure to use non-metal utensils. I used two bamboo spoons to pull each piece apart.
STEP 11: Add 1/4 cup cream cheese, chopped cilantro, salt, and pepper. Stir until cream cheese is fully melted and coated on the chicken.
STEP 12: Add 3 Tablespoons of onion / garlic mixture into the chicken. Stir until mixed.
STEP 13: Return onion / garlic mixture to medium heat. Stir in dry ingredients.
STEP 14: Add diced tomatoes, 3/4 cup water, and chicken broth (in that small sauce pan you set aside). Bring to a boil.
STEP 15: Once at a boil, rip apart one tortilla into small strips. Reduce to simmer and let simmer for 30 minutes – stirring occasionally.
STEP 16: Remove from heat and let cool for 10-15 minutes. Much of the liquid will evaporate, giving you a heavier tomato base.
STEP 17: Carefully add tomato mixture to a large blender. Because of the heat, it will likely build up pressure while blending. Make sure you vent the center cap of your lid to allow some steam to release. Blend until smooth.
STEP 18: Prepare a 7×11″ or 9×13″ baking pan with a light dusting of cooking spray. Add 1/2 cup of the pureed tomato mixture to the bottom of the dish.
STEP 19: Heat tortillas (based on package instructions). Add approx. 1/4 cup chicken down the center – the nice thing about wheat tortillas is that they don’t need to be heated to easily roll without breaking!
STEP 20: Roll up and place seam-side down into the baking dish.
STEP 21: Drizzle the rest of the tomato mixture over the rolls.
STEP 22: Add shredded cheese to the top and bake on 375 for 25 minutes.
STEP 23: Remove from oven and sprinkle onions on top – they will nicely settle into the cheese (I didn’t do this here because my fiancé can’t eat the green onions – so I added them per serving). It’s a little on the spicy side, so serve with a glass of water 😉