Healthy Kickin’ Chicken Enchiladas

7 May
These have a major kick to ’em so if you like spicy food, these will hit the spot.  (If you don’t like spice use my alternative to make these mild.)  It takes about 1 hour top to bottom to have these on the table for dinner (less if you have a friend help), but it is well worth it!

Ingredients:
  • 5 medium tomatoes, cut into fours
  • 5-10 whole dried red chile peppers, depending on how spicy you like it, 10 makes it REALLY spicy, for NO spice skip chiles
  • 1/2 can (~8 ounces) black beans, I use the no salt added black beans, add more beans for less spice
  • 1/2 tablespoon chile powder, less for milder sauce
  • 4 garlic cloves, minced, fresh or jarred
  • 3/4 cup chicken broth, I use Swanson’s Low Sodium
  • 1/4 cup olive oil for sauce
  • 1 cup vegetable or olive oil for tortillas
  • 2 chicken breast, shreddedfollow my World’s Easiest Shredded Chicken Recipe & use taco seasoning for seasoning
  • 1 small-medium yellow onion, chopped, optional
  • 8 medium (6-8″) whole wheat tortillas
  • 1-2 cups shredded Mexican style cheese, try to find reduced or low-fat, I use a white Mexican style cheese
  1. Place tomatoes & red chiles in large saucepan (I use a stir-fry pan that is pretty similar to a Wok) & add enough water to just cover tomatoes.  Heat over high heat & bring to a boil for 10 minutes.
  2. To make enchilada sauce add tomatoes & chiles to blender/food processor & add black beans, chile powder, garlic & chicken broth.  Blend mixture until it is completely puréed.  While blending, heat 1/4 cup olive oil over medium heat in your original saucepan.
  3. Return enchilada sauce to saucepan with olive oil & bring to a simmer for 10 minutes.  Then remove from heat.
  4. Heat oven to 350 degrees & spray 8″ x 11″ (preferably glass) baking dish with olive oil spray.
  5. Using a smaller saucepan heat 1 cup oil over medium heat but don’t allow to simmer or boil.  One at a time, place tortilla in oil for about 5 seconds & flip for another 5 seconds.  Then move tortilla to enchilada sauce & cover with sauce & move to plate.  Fill tortilla with desired chicken & onions (~1/4 cup chicken & 1 tablespoon onion) then fold sides in & roll.  Place enchilada with folded edge down in baking dish.  Repeat for the rest of the tortillas.
  6. Cover enchiladas with remaining enchilada sauce & cheese.  Bake uncovered for 20-30 minutes or until cheese is melted & golden.



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One Response to “Healthy Kickin’ Chicken Enchiladas”

  1. Benny July 27, 2011 at 11:38 pm #

    These sound so good!!!

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