If you’re looking for a way to use up leftover chicken or need a dish to feed a crowd, consider enchiladas.
Basically, you start with a tortilla that has been softened with homemade warm chile sauce (made with dried chiles) to make it pliable. Then you fill it and bake it. When making enchiladas, what’s important is softening the corn tortillas.
Do this by placing several on a plate. Cover them with a paper towel and plastic wrap, and microwave them for 45 to 60 seconds. Once warmed, brush them with some of the heated sauce, top with the filling and then roll them up for baking.
CREAMY CHICKEN ENCHILADAS
Preparation time: 35 minutes
Total time: 1 hour
This recipe can be cut in half and served with salsa in place of pico de gallo.
Nonstick cooking spray
2 cans (10 ounces each) enchilada sauce
1 tablespoon canola oil
½ cup chopped onion
1 cup chopped red or green bell pepper (or mix of both)
3 cups shredded or chopped cooked chicken
1 tablespoon favorite chili powder or to taste
1 can (10 3/4 ounces) reduced-fat cream of chicken soup
½ cup reduced-fat sour cream, plus more for serving
2 cups shredded Mexican-style cheese, divided
½ cup chopped cilantro, divided
18 corn tortillas (6 inches in diameter)
Pico de gallo, optional (see note)
Preheat the oven to 350 degrees. Coat a 13-by-9-inch baking dish with nonstick cooking spray. In a saucepan, heat the enchilada sauce over medium-low heat. Spread about ½ cup of the sauce on the bottom of the baking dish. Keep the remaining sauce warm.
In a large nonstick skillet, heat the oil over medium heat. Add the onion and peppers and sauté until softened. Remove from the heat and stir in the cooked chicken and chili powder.
Stir in the soup, ½ cup sour cream, 1 ¼ cups cheese and ¼ cup cilantro.
Working in batches, place several corn tortillas on a plate and warm for 45 seconds in the microwave.
Place one tortilla in the bottom of the baking dish and brush both sides with some of the warm sauce. Spoon about ¼ cup of the chicken mixture down the center of the tortilla and roll up. Position it seam-side down in the dish. Repeat with remaining tortillas, nestling them together.
Pour remaining sauce over the enchiladas and sprinkle with remaining 3/4 cup cheese. Top with remaining ¼ cup cilantro. Cook time: 40 minutes. Serve with pico de gallo and sour cream, if desired.
Cook’s note: To make the pico de gallo, mix together 2 diced roma tomatoes, 1 diced avocado, ½ cup chopped white onion, ¼ cup chopped cilantro, 1 tablespoon vinegar, 2 tablespoons canola oil, 1 teaspoon sugar and salt and pepper to taste.
Nutrition per 1 enchilada without pico de gallo: 167 calories (32% from fat), 6 grams fat (2 grams sat. fat), 16 grams carbohydrates, 13 grams protein, 415 mg sodium, 31 mg cholesterol, 2 grams fiber.